Egg and Mushroom Open-Faced Sandwiches | RICARDO

Ingredients

• 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