Egg and Mushroom Open-Faced Sandwiches
Egg and Mushroom Open-Faced Sandwiches
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  • 1 package (14 g) dried mushrooms of your choice
  • 1/2 cup (125 ml) hot chicken broth
  • 1 container (300 g) ricotta cheese
  • 1/4 cup (10 g) chives, finely chopped
  • 2 tbsp parsley, finely chopped
  • 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 eggs
  • 4 large slices country bread, toasted
  • Preparation
  • 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.
  • Description
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