Hot sandwich with egg

Such sandwiches are prepared with fried mushrooms, shallots, egg, cheese and tomatoes.

Ingredients

• Multi-grain bread 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 cup
• Champignon mushrooms (cut into slices) - 230 g
• Extra virgin olive oil - 4 tsp.
• Dry white wine - 2 tbsp. l.
• Black ground pepper - 1/2 tsp.
• Salt - 1/4 tsp.
• Pesto sauce - 8 tsp
• Fresh basil (chopped) - 3 tbsp. l.

Directions

1. Heat a large skillet over medium heat, add 2 teaspoons of olive oil. Add 2/3 cup shallots and cook, stirring occasionally, about 3 minutes. Add the mushrooms to the pan with the shallots, fry, stirring, for about 4 more minutes. Pour the wine into the pan, sprinkle the mushrooms with 1/4 teaspoon of salt and pepper, bring the mass to a boil. Cook mushrooms, stirring, for about 2 minutes, until all liquid has evaporated. Transfer the fried shallots to a plate, cover to keep warm.
2. Return the pan to medium heat, add 1 teaspoon olive oil, 1/3 cup shallots, and fry, stirring occasionally, about 5 minutes, until golden brown. Transfer the shallot to a plate, cover to keep warm.
3. Turn on the oven with the "grill" function to preheat to a high temperature.
4. Spread 2 teaspoons of pesto and 2 tablespoons of cheese on each slice of bread. Lay the slices of bread on a baking sheet and place under the grill for about 2 minutes.
5. Place the same skillet over medium heat again, pour in the remaining 1 teaspoon of olive oil and pour the eggs into the preheated skillet, fry, undisturbed, until the whites set, about 4 minutes.
6. Put two slices of tomato on slices of bread with melted cheese, spread mushrooms on them and put one egg on top for each sandwich. Sprinkle 1/4 teaspoon salt over the fried shallots and basil.