Fried Egg and Mushroom Sandwiches with Mortadella

Mortadella Mushroom Egg Sandwiches
Start To Finish Time:
45 mins
Servings:
4

Ingredients

  • cup mayonnaise

  • cup sour cream

  • ¼ cup dried tomatoes (not oil-pack), chopped

  • 1 shallot, chopped

  • 2 tablespoon lemon juice

  • 1 tablespoon tomato paste

  • 3 sprigs fresh Italian (flat-leaf) parsley

  • 1 clove garlic, halved

  • ¼ teaspoon salt

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 8 ounce fresh mushrooms, sliced

  • ¼ teaspoon crushed red pepper

  • 1 recipe Fried Eggs

  • 2 English muffins, halved and toasted

  • 4 ounce 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)

Fried Eggs

  • 2 teaspoon butter, or nonstick cooking spray

  • 4 eggs

  • Salt

  • Ground black pepper

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.)

Fried Eggs

  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).

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.

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 (per serving)

609 Calories
48g Fat
23g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 609
% Daily Value *
Total Fat 48g 62%
Saturated Fat 17g 85%
Cholesterol 256mg 85%
Sodium 1132mg 49%
Total Carbohydrate 23g 8%
Total Sugars 6g
Protein 24g
Vitamin C 8.3mg 41%
Calcium 272.6mg 21%
Iron 3.4mg 19%
Potassium 563mg 12%
Folate, total 76.6mcg
Vitamin B-12 1.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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