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    You are in: Home / Breakfast / Mushroom and Fried-Egg BLT Clubs Recipe
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    Mushroom and Fried-Egg BLT Clubs

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    12 mins

    23 mins

    Manami's Note:

    These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast - runny fried over-easy eggs, whole wheat toast or English Muffin and crisp strips of bacon.;) WOW!!! Recipe by Marcia Kiesel, F&W Magazine, December 2008 edition. From: Top Weekend Breakfasts. As a matter of fact we are having these tonight along with some other breakfast items -- just a few of us! Can't wait! I really like these! This is my answer to fast foods!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
    2. 2
      Drain on paper towels; wipe out the skillet.
    3. 3
      In the skillet, melt the butter in the 1 tablespoon of olive oil.
    4. 4
      Add the mushrooms and season with salt and pepper.
    5. 5
      Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
    6. 6
      Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
    7. 7
      Wipe out the skillet and coat it with a thin film of olive oil.
    8. 8
      Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side.
    9. 9
      Season the eggs with salt and pepper.
    10. 10
      On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
    11. 11
      Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
    12. 12
      Stack the sandwiches and cover with the remaining 4 slices of toast.
    13. 13
      Cut the sandwiches in half and serve with a pickel and maybe some chips!

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    Ratings & Reviews:

    • on May 14, 2009

      55

      Yum, these were delicious and filling! I left a little of the bacon grease in the pan to cook the mushrooms and eggs in and omitted the butter, oil, and salt. I prepared the eggs without flipping them by adding a little water and covering with a lid, as that is my usual method. I omitted the middle slice of bread and only used 1 slice of bacon, cut in half, on each sandwich. We really enjoyed them. Thanks for sharing!

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    Nutritional Facts for Mushroom and Fried-Egg BLT Clubs

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.5
     
    Calories from Fat 351
    54%
    Total Fat 39.0 g
    60%
    Saturated Fat 13.4 g
    67%
    Cholesterol 257.5 mg
    85%
    Sodium 911.3 mg
    37%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 10.4 g
    41%
    Sugars 13.7 g
    55%
    Protein 25.7 g
    51%

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