These sandwiches are made with fried mushrooms, shallots, eggs, cheese, and tomatoes.

Summary

Ingredients

• Multigrain or other bread of your choice – 4 slices (40 g each)
• Hard cheese like Parmesan (shredded on a grater) – 60 g
• Large eggs – 4 pcs.
• Fleshy tomatoes – 8 slices 0.5 cm thick
• Shallot (cut into strips) – 1 glass
• Champignon mushrooms (sliced) – 230 g
• Extra virgin olive oil – 4 teaspoon.
• Dry white wine – 2 tbsp
• Ground black pepper – 0.5 teaspoon.
• Salt – 0.25 teaspoon.
• Pesto sauce – 8 teaspoon
• Fresh basil (chopped) – 3 tbsp

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Instructions

1. Heat a large skillet over medium heat and add 2 teaspoons of olive oil. Add 2/3 cup shallots and fry, stirring occasionally, for about 3 minutes. Put the mushrooms in a frying pan with shallots, fry, stirring occasionally, for about 4 minutes. Pour wine into the pan, sprinkle mushrooms with 1/4 teaspoon of salt and pepper, bring the mixture to a boil. Cook the mushrooms, stirring occasionally, for about 2 minutes, until all the liquid has evaporated. Transfer the fried mushrooms and shallots to a plate, cover to keep warm.
2. Put the pan over medium heat, add 1 teaspoon of olive oil, add 1/3 cup of shallots, fry, stirring occasionally, for about 5 minutes, until golden brown. Transfer the shallots to a plate and cover to keep warm.
3. Switch on the oven with grill function to preheat to high temperature.
4. For each slice of bread, add 2 teaspoons of pesto sauce and 2 tablespoons of cheese. Place the bread slices on a baking sheet and place under the grill for about 2 minutes.
5. Place the same frying pan over medium heat, pour the remaining 1 teaspoon of olive oil and pour the eggs into the preheated pan, fry, without stirring, until the protein sets, about 4 minutes.
6. Put two slices of tomato on slices of bread with melted cheese, spread the mushrooms on them, and put one egg on top for each sandwich. Sprinkle with 1/4 teaspoon salt, fried shallots, and basil.

Enjoy your meal!