Mushroom Breakfast Sandwich

Guest Post: Mushroom Omelette Breakfast Sandwich by Strawberries For Supper

We have a guest in the kitchen! We’re thrilled to have the talented Christina of Strawberries For Supper back in the kitchen! Today, she’s sharing a hand-held recipe that’s truly suitable for any meal of the day.

I’m Christina from Strawberries For Supper and I’m really happy to be guest blogging again on the Mushrooms Canada site. I have a very busy household these days with a new baby girl that was born in June, so I have a quick and easy recipe for you today.

I adore breakfast food any time of day. I can’t tell you how many times we have had bacon and eggs, or even waffles with berries and whipped cream for supper. The recipe I’m sharing today is something that I would be very happy to serve at breakfast, lunch or dinner, any day of the week. It can be made ahead of time and reheated in the oven to be served at a brunch, or for a meal on the go.

Mushrooms are one of my favourite fillings for an omelette or frittata. For this recipe, I made a frittata, rather than an omelette, to make it even simpler to portion later. I sautéed the mushrooms in some butter and then poured the beaten egg mixture straight into the same pan. It needed a little time under the broiler to cook the top, but I could have made it more like scrambled eggs which wouldn’t have needed that. I kept it all one big piece because I found it easier to slice and place the egg on the sandwich rather than spoon on scrambled eggs.

This recipe serves four, but I think I will make this the next time I have company for brunch and just serve the sandwiches cut in half. One whole sandwich would be too much if you are having loads of other things, but half would be just right. You will be looking for different times to serve these just like I am. Enjoy!Mushroom Omelette Breakfast Sandwich
Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

3 tbsp butter
200 grams cremini or button mushrooms, sliced
6 eggs
2 tbsp milk
1 tsp fresh thyme (optional)
¼ tsp salt
pinch of pepper
150 grams sliced Black Forest deli ham
4 slices Havarti or Swiss cheese
4 croissants

1. In a large non-stick oven safe frying pan, melt the butter over a medium heat and add all the sliced mushrooms with a pinch of salt and pepper. Sautee the mushrooms for 10 minutes, or until the mushrooms are browned.
2. While the mushrooms cook, slice the croissants lengthwise to create a croissant bun and place them on a foil or parchment paper lined cookie sheet.
3. Add all the eggs to a bowl and lightly beat them with a fork. Add the milk, fresh thyme, and salt and pepper.
4. When the mushrooms are browned, make sure they are spread evenly on the pan and pour in the egg mixture. With a spatula, move the egg around to create ripples and to help the egg cook faster by moving cooked egg aside so the runny egg can fill in the space.
5. When all the egg is just about cooked, you can finish it off by putting the pan under the broiler for 30-40 seconds. Keep it there longer if you want the top of the eggs to brown but keep a very close eye on it.
6. Transfer the omelette to a cutting board and slice it into four portions. Put one portion on each of the croissants. Top the sandwiches with ham and one slice of Havarti cheese.
7. To serve right away, put the sandwiches in 375 F oven for 5-7 minutes or until the cheese is melted and the ham is warmed through. If you want to heat them through later then wrap them individually in foil and keep in the fridge until needed. You can keep them safely for 1-2 days in the fridge.~~~~~

This comforting breakfast-style meal is simple enough for weeknight supper, but also decadent enough for Sunday Brunch with friends! As always, a big thanks to Christina for sharing her creativity and mouthwatering meal inspiration!

Follow along with Christina at Strawberries For Supper and on Twitter, Facebook, Instagram and Pinterest!

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