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Mother’s Day Brunch!!
Sandwiches with Mushrooms and Fried Eggs
teaspoons extra-virgin olive oil, divided
cup thinly sliced shallots, divided
package presliced cremini mushrooms
tablespoons dry white wine
teaspoon freshly ground black pepper, divided
teaspoon kosher salt
teaspoons refrigerated pesto
1/2-ounce) slices multigrain bread
ounces grated fresh Parmigiano-Reggiano cheese (about 1/2 cup)
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
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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