Ingredients
Scale
- 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
Instructions
- 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.
- Meanwhile, put the English muffins in the toaster and toast lightly.
- 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.
- 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.
- 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.)
- 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.
- While the cheese is melting, lightly toast the top half of the English muffin.
- 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.
- Eat it while it’s hot if you can! (or at least while it’s still warm …)
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.
Nutrition
- Serving Size: 1