Healthy Mother’s Day Brunch – Open Faced Sandwich with Mushroom & Fried Eggs

Mother’s Day Brunch!!

Sandwiches with Mushrooms and Fried Eggs


teaspoons extra-virgin olive oil, divided

cup thinly sliced shallots, divided

1 (8-ounce)
package presliced cremini mushrooms

tablespoons dry white wine

teaspoon freshly ground black pepper, divided

teaspoon kosher salt

teaspoons refrigerated pesto

4 (1
1/2-ounce) slices multigrain bread

ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)

4 large

8 (1/4-inch-thick)
slices beefsteak tomato

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.

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