Recipe courtesy of Curtis Aikens
Fried Egg, Mushroom and Mozzarella Sandwich
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 107
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 67
- Sodium
- 115
- Total: 10 min
- Prep: 10 min
Ingredients
3 large button mushrooms, thinly sliced
2 tablespoons butter, separated
Salt and freshly ground pepper, to taste
1 large egg
1-ounce fresh mozzarella, shredded
1 piece pumpernickel bread, buttered
Chopped parsley for garnish
Directions
- In a small saute pan, with a cover, saute mushrooms in 1 tablespoon butter until they begin to brown, remove from pan and season, set aside. In the same pan melt remaining butter and add egg, when the white is slightly firm break the yolk and spread it over the egg. Top the egg with mushrooms and shredded mozzarella and cover the pan. Cook until cheese melts. Garnish with chopped parsley. Remove with a spatula to buttered pumpernickel.