Wild Mushroom Tartine, with a Fried Egg, Fresh Herbs, and Lettuce

Ingredients

INGREDIENTS:

4 slices of Whole Oat Bread

4 eggs

4 tbsp of honey

4 tbsp of mayonnaise, homemade or store-bought

Fresh parsley, coriander, mint, and chives

8 leaves of red curly lettuce

Mushrooms

300 g of white mushrooms, sliced

300 g of wild mushrooms (oyster, portobello, chanterelle, etc.), sliced

2 shallots, chopped

2 cloves of garlic

4 tbsp of parsley, chopped

1 tbsp of balsamic vinegar

Salt and pepper

Sauteed Mushrooms

Heat some oil in a large pan and cooked the mushrooms over medium heat until browned.
Add the shallot and garlic; continue cooking for about 2 minutes.
Deglaze the pan with the balsamic vinegar, parsley, salt, and pepper.
Remove from heat and set aside.

Prep and Plating

Place an oven rack in the middle position. Preheat the oven to 350º F. Baste the slices of Whole Oat Bread with a little bit of oil, season with salt and pepper, and place them on a baking sheet.
Cook the bread slices in the oven until they are golden, about 8 to 10 minutes. Let rest.
Heat some oil in a pan and cook the eggs over medium heat until the whites are well done, leaving them sunny side up.
Combine all of the herbs in a bowl; set aside.
Wash and dry the leaves of curly lettuce.
Mix the mayonnaise and honey, then use it to baste the slices of toasted bread.
Top the bread with some lettuce first and then with some mushrooms.
Top each slice with an egg and garnish with some herbs.