Fried Egg and Mushroom Sandwiches with Mortadella

Fried Egg and Mushroom Sandwiches with Mortadella + enlarge image
1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Start to Finish:
45 mins
Rate me!


Fried Egg and Mushroom Sandwiches with Mortadella

Ingredients
1/3
cup mayonnaise
1/3
cup sour cream
1/4
cup dried tomatoes (not oil-pack), chopped
1
shallot, chopped
2
tablespoons lemon juice
1
tablespoon tomato paste
3
sprigs fresh Italian (flat-leaf) parsley
1
clove garlic, halved
1/4
teaspoon salt
1
tablespoon butter
1
tablespoon olive oil
8
ounces fresh mushrooms, sliced
1/4
teaspoon crushed red pepper
1
recipe Fried Eggs
2
English muffins, halved and toasted
4
ounces thinly sliced mortadella or smoked ham
4
slices or one cup shredded Fontina, Havarti, or Monterey Jack cheese (4 ounces)
 
French fries or roasted breakfast potatoes (optional)

Directions

  1. For sauce, in a food processor combine mayonnaise, sour cream, dried tomatoes, shallot, lemon juice, tomato paste, parsley, garlic, and salt. Cover and process until smooth, adding 1 to 2 tablespoons of water, if necessary. Transfer to a bowl; set aside.
  2. In a large skillet heat butter and olive oil over medium-high heat. Add mushrooms; cook for 8 to 10 minutes or until tender, stirring frequently. Remove from heat; stir in crushed red pepper.
  3. Preheat broiler. Line a baking sheet with foil; set aside. Prepare the Fried Eggs.
  4. Spread the cut side of each toasted English muffin half with about 2 teaspoons of the sauce; place on the prepared baking sheet. Top each English muffin half with one of the Fried Eggs. Top with mortadella and the mushroom mixture. Top with cheese.
  5. Broil 4 to 5 inches from the heat about 1 minute or just until cheese melts. Spoon some of the remaining sauce on top of each sandwich. Serve warm. If desired, serve with potatoes. (Cover and chill any remaining sauce for another use. Use within 3 days.)

From the Test Kitchen

Note:

Sliced cooked ham, Canadian-style bacon, or roasted turkey can be used in place of the mortadella. The egg is placed on the bottom of the open-face sandwich to keep it from overcooking under the broiler.

Fried Eggs

Ingredients

2
teaspoons butter, margarine, or nonstick cooking spray
4
eggs
 
Salt
 
Ground black pepper

Directions

  1. In a large skillet melt butter over medium heat. (Or coat an unheated skillet with cooking spray; heat skillet over medium heat until hot.) Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).
From the Test Kitchen
Steam-Basted Fried Eggs

Prepare as directed, except cook eggs until edges turn white. Add 1 to 2 teaspoons water. Cover skillet; cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard.

Nutrition Facts

(Fried Egg and Mushroom Sandwiches with Mortadella)
    Per serving:
  • 609 kcal cal.,
  • 48 g fat
  • (17 g sat. fat,
  • 12 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 256 mg chol.,
  • 1132 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Fried Eggs)
    Per serving:
  • 91 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 217 mg chol.,
  • 84 mg sodium,
  • 0 g carb.,
  • 0 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...