Open-Faced Sandwiches with Mushrooms and Fried Eggs

Ingredients

• 2 inch beefsteak tomatoes 
• 0.5 teaspoon pepper black divided freshly ground
• 8 ounce pre cremini mushrooms 
• 2 tablespoons cooking wine dry white
• 4 large eggs 
• 3 tablespoons basil fresh chopped
• 0.3 teaspoon kosher salt 
• 6 ounce multigrain bread 
• 4 teaspoons olive oil extra-virgin divided
• 0.5 cup parmigiano-reggiano cheese fresh grated
• 8 teaspoons pesto refrigerated
• 1 cup shallots divided thinly sliced

Equipment

• frying pan
• broiler

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add 2 teaspoons oil to pan; swirl to coat.
3. Add 2/3 cup shallots; cook 3 minutes.
4. Add mushrooms; cook 4 minutes or until tender, stirring occasionally.
5. 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.
6. Remove mushroom mixture from pan; keep warm.
7. Return pan to medium heat.
8. Add 1 teaspoon oil to pan; swirl to coat.
9. Add remaining 1/3 cup shallots; saut 5 minutes or until lightly browned.
10. Remove shallots from pan; keep warm.
11. Preheat broiler to high.
12. 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.
13. Return pan to medium heat.
14. Add remaining 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.
15. Top each bread slice with 2 tomato slices. Divide mushroom mixture evenly among bread slices, and top each serving with 1 egg.
16. Sprinkle with remaining 1/4 teaspoon pepper, shallots, and basil.