Havarti Mushroom Breakfast Sandwich

Juicy mushrooms sauteed with Bruschetta seasoning, garlic and wine, folded into an egg with Havarti cheese melted over top, served on a toasted English muffin.

It was Saturday morning. I love to get up on Saturdays and go to yoga class. It makes my Saturdays a little extra crazy, but it’s a good workout and a great start to the weekend. This morning, I woke up at 7, which gave me plenty of time to do a few things and have some tea and breakfast before yoga. It wasn’t until I was almost to yoga when I realized: I forgot to eat! Oh crap. This isn’t the kind of class you want to take on an empty stomach. I pushed through it, though, letting myself relax a little more than usual since I had no food in my belly to fuel my workout. By the time class was done, though, I was definitely running on empty! Need fuel!

I called my kids on the way home to make sure they were up and had eaten and were ready to go because by the time I got home, it would be just 15 – 20 minutes before we had to leave to take my daughter to dance. My son confirmed that they were up and ready to go and they had both eaten (oh thank goodness!) … I set my mind to thinking what could I make in 15 minutes that would fuel me up and give me the energy to last through the day? Saturdays get pretty crazy … I knew I wouldn’t be home till 4 pm or so and I wanted a good tasting something that would not only replenish me but carry me through the day. I definitely needed some protein after that workout … eggs! Yes, eggs … on a yummy sandwich that I could bring with me. Who needs drive thru? I can do this!

The kids didn’t seem to think it was odd at all that I walked in the house and started pulling things out of the fridge, turned on the burner on the stove and began chopping like a woman on a mission. They went about their business and were all ready a few minutes before it was time to leave. They waited patiently for me to run outside and take a few shots of my finished masterpiece before we left. (Have I mentioned how much I love my kids?) … I finished right on schedule and we were out the door just in time to whisk my girl off to her dance rehearsal and we were even a few minutes early! Her dance studio is doing the Nutcracker just after Thanksgiving and she’s a soldier … I can’t wait to see the show!

Havarti Mushroom Breakfast Sandwich

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 breakfast sandwich 1x

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Ingredients

Scale 1x2x3x

• 2 large mushrooms, sliced
• 1 clove of garlic, peeled & chopped fine
• a couple splashes of dry white wine
• Bruschetta seasoning, Red Robin seasoning (or other seasoned salt) and freshly ground pepper
• 1 egg
• 1 Tablespoon water
• a few slices of Havarti cheese
• 1 English muffin

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Instructions

1. Heat a frying pan or omelet pan (I used my Swiss Diamond omelet pan 🙂 … over medium heat and spray with cooking spray (if needed). Add the mushrooms and garlic and stir fry for just a moment, then add a splash of wine, some bruschetta seasoning, Red Robin seasoning and freshly ground pepper. Sautee for a few minutes until the wine is evaporated, then add another splash of wine and cook a little longer, till the wine is gone and the mushrooms are cooked through.
2. Meanwhile, put the English muffins in the toaster and toast lightly.
3. Remove the mushrooms from the pan and give the pan a good rinse with hot water, rinsing away anything remaining from the mushrooms. Wipe with a clean cloth and then set it back on the hot burner. If needed, spray the pan with cooking spray.
4. While the pan is getting hot again, quickly whisk the egg with the water, sprinkling the egg with Red Robin Seasoning (or salt!) and pepper. Pour the egg into the hot pan, allowing it to spread and maybe encouraging it a bit by swirling the pan about gently.
5. When the egg just begins to set, add the mushrooms in a pile in the center and let cook for a few minutes or until the egg is set enough to fold the edges of the egg over the mushrooms. If you are careful, you can get them to enfold the egg (I have seen it, but I haven’t quite mastered that yet! Oh well, I wanted you to be able to SEE the mushrooms anyway.)
6. Now, using a spatula, carefully move the egg/mushrooms onto the bottom half of the English muffin, carefully set on a baking sheet and top with slices of cheese. Bake for about 5 minutes at 350 – 400 or broil till the cheese is good and melty.
7. While the cheese is melting, lightly toast the top half of the English muffin.
8. When the cheese is melted, remove the bottom half of the English muffin from the oven, use a spatula to move it over to your serving plate, and top with the top half of the English muffin.
9. Eat it while it’s hot if you can! (or at least while it’s still warm …)

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Notes

It’s almost as easy to make sandwiches for a crowd! If you want to make a bunch of sandwiches at once, whisk several eggs (1 per sandwich) with a Tablespoon of water for each egg in a bowl. Cook in your frying pan, cover with sauteed mushrooms and cover the top with cheese. Cook on medium low till the eggs are set, then cut the egg into pieces that fit your English muffins and top with the top halves of the mushrooms. You can serve immediately or wrap with aluminum foil to freeze and reheat later.

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Nutrition

• Serving Size: 1

I got one bite of my sandwich before we rushed out the door, and each time we stopped at a stoplight, I took another bite of heaven. I finished it off just after I dropped off my son at the soccer office. And then I took a deep breath. Whew! Made it!

This post was shared at Wednesday Extravaganza and Wonderful Food Wednesday.