Mushroom and Fried Egg Club Sandwiches

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  • Servings: 4

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  • 8 thick slices 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 whole wheat sandwich bread, toasted
  • Mayonnaise
  • 4 romaine lettuce leaves
  • 8 thin tomato slices

How to make this recipe

  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.

  2. Wipe out the skillet and melt the butter in 1 tablespoon of olive oil. Add the mushrooms, season with salt and pepper and cover. Cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes. Uncover and continue to cook over moderate heat, 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 oil. Fry the eggs over-easy over moderate heat, about 3 minutes on the first side and 30 seconds to 1 minute on the second side. Season the eggs with salt and pepper.

  4. On a work surface, spread 4 slices of the toast with mayonnaise and top with the lettuce, tomato slices and bacon. Cover with 4 slices of toast, spread them each with mayonnaise and top with the mushrooms and fried eggs. Cover the sandwiches with the remaining toast, cut them in half and serve.

Contributed By Published June 2013

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