Egg and Mushroom Open-Faced Sandwiches

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