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by Josée Fiset

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Open-faced sandwich with mushrooms and fried egg

An egg will always taste like an egg, although when it is prepared in an enameled cast-iron pan, you might say there’s a little je ne sais quoi added to the equation. But mushrooms – they’re a real game-changer for open-faced sandwiches, my friend! Oyster, button, chanterelles, black trumpets: Each mushroom is its own universe. And the bread. “Well!” as our friend Pinard would say. There are enough varieties in the bakery to come up with a new open-faced sandwich every day!

Preparation : 15 minutes

Baking : 12 minutes



1. Preheat the broiler.

2. In a saucepan, brown the bacon bits in the oil. Add the mushrooms, shallots and garlic. Continue cooking until they are golden. Add salt and pepper. Add herbs. Keep warm.

3. Place the slices of bread on a hotplate. Cover with the cheese and melt on the third highest rack in the oven.

4. At the same time, in another saucepan, melt the butter and cook the eggs lightly, covered, until the white is coagulated. Add salt and pepper.

5. In a bowl, mix the watercress with a dash of olive oil and the vinegar. Add salt and pepper. Divide the mushrooms among the bread slices and cover with watercress. Place the eggs on top. Serve immediately.


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