Ingredients
-
8
-
2
-
1
-
1
-
-
-
4
-
12
-
-
4
-
8
-
-
-
-
Directions
Mushroom and Fried-Egg BLT Clubs, These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast – runny fried over-easy eggs, whole wheat toast or English Muffin and crisp strips of bacon 😉 WOW!!! Recipe by Marcia Kiesel, F&W Magazine, December 2008 edition From: Top Weekend Breakfasts As a matter of fact we are having these tonight along with some other breakfast items — just a few of us! Can’t wait! I really like these! This is my answer to fast foods!, I enjoyed this a lot!! I omitted the 3 piece of bread, too much for me Yummy!
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Steps
|
1
Done
|
In a Large Nonstick Skillet, Cook the Bacon Over Moderate Heat, Turning Once, Until Crisp, About 4 Minutes Per Side. |
|
2
Done
|
Drain on Paper Towels; Wipe Out the Skillet. |
|
3
Done
|
in the Skillet, Melt the Butter in the 1 Tablespoon of Olive Oil. |
|
4
Done
|
Add the Mushrooms and Season With Salt and Pepper. |
|
5
Done
|
Cover and Cook Over Moderate Heat Until the Mushrooms Soften and Release Their Liquid, About 7 Minutes. |
|
6
Done
|
Uncover and Cook, Stirring Often, Until the Mushrooms Are Richly Browned, About 8 Minutes Longer; Transfer the Mushrooms to a Bowl. |
|
7
Done
|
Wipe Out the Skillet and Coat It With a Thin Film of Olive Oil. |
|
8
Done
|
Crack the Eggs Into the Skillet and Fry Them Over Easy Over Moderate Heat, About 3 Minutes on One Side and About 30 Seconds on the Other Side. |
|
9
Done
|
Season the Eggs With Salt and Pepper. |
|
10
Done
|
on a Work Surface, Spread 8 Slices of the Whole Wheat Toast With Mayonnaise. |
|
11
Done
|
Top 4 of These With the Lettuce, Tomato Slices and Bacon; Top the Other 4 With the Mushrooms and Fried Eggs. |
|
12
Done
|
Stack the Sandwiches and Cover With the Remaining 4 Slices of Toast. |
|
13
Done
|
Cut the Sandwiches in Half and Serve With a Pickel and Maybe Some Chips! |
