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Open-Faced Sandwiches with Mushrooms and Fried Egg Recipe


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     Open-Faced Sandwiches with Mushrooms and Fried Egg

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   25

4 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced shallots, divided
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt
8 teaspoons refrigerated pesto
4 (1 1/2-ounce) slices multigrain bread
2 ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
4 large eggs
8 (1/4-inch-thick) slices beefsteak tomato
3 tablespoons chopped fresh basil

1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Add 2/3 cup shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm. 2. Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add remaining 1/3 cup shallots; sauté 5 minutes or until lightly browned. Remove shallots from pan; keep warm. 3. Preheat broiler to high.
4. Spread 2 teaspoons pesto over one side of each bread slice. Top each slice with about 2 tablespoons cheese. Broil 2 minutes or until cheese melts; keep warm. 5. Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set. 6. Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.
Amount per serving Calories- 378 Fat- 19.2g Saturated fat- 5.2g Monounsaturated fat- 9.2g Polyunsaturated fat- 2.6g Protein- 20.4g Carbohydrate- 31.6g Fiber- 4.9g Cholesterol- 198mg Iron- 3.5mg Sodium- 623mg Calcium- 234mg

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