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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 and crisp strips of bacon.

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  • Total Time:
  • Servings: 4

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  • 8 thick slices of lean bacon
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil, plus more for frying
  • 1 pound white mushrooms, thinly sliced
  • Salt and freshly ground pepper
  • 4 large eggs
  • Twelve 1/4-inch thick slices of whole wheat sandwich bread, toasted
  • Mayonnaise
  • 4 romaine lettuce leaves
  • 8 thin tomato slices


  1. In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side. Drain on paper towels. Wipe out the skillet.
  2. In the skillet, melt the butter in the 1 tablespoon of olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer. Transfer the mushrooms to a bowl.
  3. Wipe out the skillet and coat it with a thin film of olive oil. 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. Season the eggs with salt and pepper.
  4. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs. Stack the sandwiches and cover with the remaining 4 slices of toast. Cut the sandwiches in half and serve.
Contributed By Published December 2008

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