Ingredients:

2 Pieces of French country boule bread (or the like).
4 Oz. Shitake mushrooms, sliced thinly.
4 Green onions., sliced thinly.
3/4 Cup grated Parmesan Reggiano cheese.
1 Beefsteak tomato, sliced thinly.
2 Tbsp pesto sauce.
2 Tbsp white wine.
2 Large eggs.

Directions:

Add olive oil to a skillet, heat and then add the onions & mushrooms. Cook until the onions are translucent

Add the white wine. Add salt & pepper and let cook until the wine is reduced. Set aside.

Heat 4 Tbsp butter in a skillet. Add the two pieces of bread and cook on one side until brown. Add a couple more tablespoons of butter & turn the bread over to brown the other side.

When the bread is done, smear one side with the pesto sauce.

Spread the tomatoes over the pesto sauce. Add and bit of salt & pepper.

Cover each piece of bread with one half of the mushroom + onion mixture.

Cover that with the Parmesan cheese and let melt.

While the cheese is melting, fry two eggs.

When the bread is ready, lay the eggs over the top and serve.

Notes:

This recipe is based on one in Cooking Light, August 2012.

A major difference is that the bread is here prepared in a skillet and not broiled as prescribed in the Cooking Light recipe.

This version used shitake and not cremini mushrooms.

It is really good. You'll like this one. I gua-rahn-tee it.