Egg and Mushroom Open-Faced Sandwiches

Egg and Mushroom Open-Faced Sandwiches

  • Preparation 30 min
  • Cooking 10 min
  • Servings 4

Eggs for dinner? This weekday open-faced sandwich recipe is topped with lentils, mushrooms, and a fried egg!

  • Sans noix



    • 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


Personal Note

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