Bull's-Eyes with Mushrooms and Fontina
Eggs fried in hollowed-out bread slices, or bull's-eyes, are one of Marcia Kiesel's favorite breakfasts; when you fill the bread with spicy mushrooms, cheese and salsa, you have more of a meal. Ideally, the eggs should be cooked so that the yolks are almost firm yet ever so slightly runny. If you like, you can cook the yolks less and serve the sandwiches with the knives and forks. More Sandwich Recipes
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Eggs aren't easy to match—they tend to flatten wine flavors—but the wine-friendly mushrooms, shallots and cheese make a straightforward, round and fruity white the natural choice. Try a Pinot Blanc, such as the Pierre Sparr from Alsace or Mirassou from northern California.