1/2 lb (225 g) cremini mushrooms, cut into thin wedges
2 shallots, thinly sliced
1/4 cup (60 ml) olive oil
1 can (14 oz/398 ml) lentils, rinsed and drained
1/2 tsp (2.5 ml) balsamic vinegar
4 large slices country bread, toasted
In a coffee grinder or small food processor, chop the dried mushrooms to a fine powder. Add the chicken broth. Set aside.
In a bowl, combine the ricotta with the chives and parsley. Season with salt and pepper. Set aside.
In a skillet over medium-high heat, brown the cremini mushrooms and shallots in 2 tbsp (30 ml) of the oil for 5 minutes. Add the lentils and broth mixture. Bring to a boil and let reduce until almost dry. Add the vinegar. Adjust the seasoning.
In a non-stick skillet over medium-high heat, heat the remaining oil. Carefully crack the eggs into the skillet and cook on one side only for 2 to 3 minutes or until the whites are cooked and the edges lightly browned. Season with salt and pepper.
Spread the ricotta mixture over the bread slices. Top with the mushroom mixture and an egg. Serve with a green salad, if desired.
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