Fried Egg And Mushroom Sandwich

• 4 teaspoons extra-virgin olive oil divided
• 1 cup sliced shallots thinly, divided
• 1 1/2 packages cremini mushrooms presliced, 12 ounces total
• 2 tablespoons dry white wine or chicken broth
• 1/2 teaspoon ground black pepper freshly, divided
• 1/4 teaspoon kosher salt
• 8 teaspoons pesto refrigerated
• 4 slices artisan bread crusty, such as sourdough, pumpernickel, etc.
• 1/2 cup parmigiano reggiano cheese grated fresh
• 4 large eggs
• 8 slices beefsteak tomato
• 3 tablespoons fresh basil chopped

1. Heat a large nonstick skillet over medium heat. Add 2 teaspoons oil and 2/3 cup shallots to the pan. Cook for 3 minutes.
2. Add mushrooms to the pan. Cook for 4 minutes or until tender, stirring occasionally.
3. Add wine, 1/4 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.
4. Remove mushroom mixture from pan; keep warm.
5. Return pan to medium heat. Add 1 teaspoon oil and the remaining 1/3 cup shallot to the pan. Saute for 5-7 minutes or until browned and almost crispy. Remove shallots from pan; keep warm.
6. Preheat broiler to high.
7. 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.
8. 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.

extravirgin olive oil, shallots, cremini mushrooms, white wine, ground black pepper, kosher salt, pesto, bread crusty, parmigiano reggiano cheese, eggs, tomato, fresh basil

Taken from www.yummly.com/recipe/Fried-Egg-and-Mushroom-Sandwich-1241892 (may not work)