1 ½packages presliced cremini mushrooms12 ounces total
2tablespoonsdry white wine or chicken broth
½teaspoonfreshly ground black pepperdivided
4slicescrusty artisan breadsuch as sourdough, pumpernickel, etc.
½cupgrated fresh Parmigiano-Reggiano cheese
3tablespoonschopped 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.
Short on time? You can make the mushroom mixture and the shallots ahead of time and simply reheat them prior to building the sandwiches.