I’m a breakfast girl through and through.
Pancakes? I’m in.
Waffles? Sign me up.
Egg bake? Name the time and the place, I’m there.
It makes no difference if it is morning, noon or night; breakfast is my favorite meal of the day. And while my kids are also die-hard breakfast lovers, the occasional breakfast-for-dinner is a tougher sell for my husband. So when I found this recipe for a savory open-faced egg sandwich, I knew I could have a breakthrough on my hands.
True, this sandwich is not a traditional breakfast food (i.e. it contains no maple syrup), but it’s a substantial way to enjoy eggs more often than just in the morning. Not to mention it’s fun to look at. You get an up close and personal look at all the goodness that is usually out of sight when sandwiched between two pieces of bread. Especially when that sandwich is piled high with hearty cremini mushrooms, bright basil pesto, juicy tomato, salty parmesan and topped with a fried egg and crispy shallots. I like my egg a little runny so the yolk drips down the side of the sandwich, but cook the egg to your own preference. Heck, you could even scramble an egg and layer it on top. No rules here, just deliciousness.
As it turns out, breakfast-for-dinner has become a universal hit at our house, all thanks to this sandwich. Victory! Maybe I’ll try a waffle sandwich next…
Fried Egg and Mushroom 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
- Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil and 2/3 cup shallots to the pan. Cook for 3 minutes.
- Add mushrooms to the pan. Cook for 4 minutes or until tender, stirring occasionally.
- Add wine, 1/4 teaspoon pepper, and salt to the skillet. Bring mixture 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.
- Return pan to medium heat. Add 1 teaspoon oil and the remaining 1/3 cup shallot to the pan. Sauté for 5-7 minutes or until browned and almost crispy. Remove shallots from pan; keep warm.
- Preheat broiler to high.
- 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.
- Return pan to medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes (until whites are set) or to desired level of doneness.