Open-Faced Mushroom And Fried Egg Sandwich
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced shallots, divided
- 1 1/2 packages presliced cremini mushrooms (12 ounces total)
- 2 tablespoons dry white wine or chicken broth
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt
- 8 teaspoons refrigerated pesto
- 4 slices crusty artisan bread (such as sourdough, pumpernickel, etc.)
- 1/2 cup grated fresh Parmigiano-Reggiano cheese
- 4 large eggs
- 8 slices beefsteak tomato
- 3 tablespoons chopped fresh basil
Want to see the entire recipe?
Published January 22, 2019.