Craving breakfast for dinner? You get all the deliciousness of both meals with this Open-Faced Mushroom and Fried Egg Sandwich recipe.
I'm a breakfast girl through and through.
Pancakes? I'm in.
Waffles? Sign me up.
Egg bake? Name the time and place, I'm there.
So naturally this Open-Faced Mushroom and Fried Egg Sandwich recipe had my name written all over it. While it might not be “traditional” breakfast food, this savory fried egg sandwich might is hands-down one of the tastiest breakfast recipes I’ve eaten in recent memory.
If you’re traveling to France, you’ll often see open-faced sandwiches referred to as tartines, which translates to "slices of bread". An open-faced sandwich is simply a piece of bread or toast that is piled high with toppings.
Serving your sammies open-faced allows the ingredients to shine rather than be hidden or overshadowed by another slice of bread. All those tasty toppings also means that open-faced sandwiches should be savored with a knife and fork rather than eaten on the run.
Do I have to use a certain bread for this fried egg sandwich?
No bread rules here other than pick something sturdy that can stand up to the toppings. Slices from an artisan loaf like sourdough or rye bread are perfect for this open-faced sandwich. Softer sandwich bread just won’t cut it here.
Ah, this is my favorite part. All the delicious toppings.
While the list of ingredients for this Open-Faced Mushroom and Fried Egg Sandwich sounds lengthy, it comes together rather quickly, and the sum of the parts is truly amazing.
I’m talking hearty cremini mushrooms, bright basil pesto, juicy tomato slices, crispy shallots and salty parmesan all topped with a perfectly fried egg.
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.
Craving breakfast for dinner? Elevate your Meatless Monday with this hearty and filling Open-Faced Mushroom and Fried Egg Sandwich recipe.
Open-Faced Mushroom & Fried Egg Sandwich recipe
- 4 teaspoons extra-virgin olive oil divided
- 1 cup thinly sliced shallots divided
- 1 ½ packages presliced cremini mushrooms 12 ounces total
- 2 tablespoons dry white wine or chicken broth
- ½ teaspoon freshly ground black pepper divided
- ¼ teaspoon kosher salt
- 8 teaspoons refrigerated pesto
- 4 slices crusty artisan bread such as sourdough, pumpernickel, etc.
- ½ 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 ⅔ cup shallots to the pan. Cook for 3 minutes.
- Add mushrooms to the pan. Cook for 8-10 minutes or until tender, stirring occasionally.
- Add wine, ¼ 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 ⅓ cup shallots 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.
- Evenly divide mushrooms among four bread slices. Top each piece of bread with two tomato slices and one cooked egg. Sprinkle bread slices with remaining shallots, ground pepper and chopped basil. Serve immediately.
Nutrition info not guaranteed to be accurate.