Hot sandwiches with mushrooms and egg

Hot sandwiches with mushrooms and egg
Ingredients:
4 teaspoons of extra-virgin olive oil, divided
1 cup of thinly sliced shallots, divided
1 (8-ounce) package of presliced cremini mushrooms
2 tablespoons of dry white wine
1/2 teaspoon of freshly ground black pepper, divided
1/4 teaspoon of kosher salt
8 teaspoons of refrigerated pesto
4 (1 ½ oz) slices of multigrain bread
2 oz of grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
4 large eggs
8 (1/4-inch-thick) slices of beefsteak tomato
3 tablespoons of chopped fresh basil

Preparation
1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons of oil to the pan; swirl to coat. Add 2/3 cup of shallots; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally. Add wine, 1/4 teaspoon of pepper and salt; bring to a boil, scraping pan to browned bits. Cook 2 minutes or until the liquid almost evaporates, stirring occasionally. Remove the mushroom mixture from pan; keep it warm.

2. Return the pan to medium heat. Add 1 teaspoon of oil to the pan; swirl to coat. Add remaining 1/3 cup of shallots; sauté 5 minutes or until lightly browned. Remove shallots from the pan; keep warm.

3. Preheat broiler to high.

4. Spread 2 teaspoons of pesto over one side of each bread slice. Top each slice with about 2 tablespoons of cheese. Broil 2 minutes or until cheese melts; keep warm.

5. Return the pan to medium heat. Add remaining 1 teaspoon of oil to pan; swirl to coat. Crack eggs into the 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 of pepper, shallots, and basil.

Hot sandwiches with mushrooms and egg
Hot sandwiches with mushrooms and egg
90%  |  9  |  Dec 5, 2016
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