Mushroom And Fried Egg Blt Club Recipes

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BACON, EGG, AND TOMATO CLUB SANDWICHES



Bacon, Egg, and Tomato Club Sandwiches image

Provided by Maggie Ruggiero

Categories     Sandwich     Egg     Tomato     Brunch     Kid-Friendly     Quick & Easy     Father's Day     Lunch     Bacon     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings (makes 4 large sandwiches)

Number Of Ingredients 7

1/2 cup mayonnaise
3 tablespoons finely chopped chives
12 slices sandwich bread, toasted
4 hard-boiled eggs, thinly sliced and seasoned with salt
3 to 4 medium tomatoes, thinly sliced
1 pound sliced bacon, halved and cooked until crisp
2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil

Steps:

  • Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS



Pasta With Mushrooms, Fried Eggs and Herbs image

This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound rigatoni or mezzi rigatoni
3 tablespoons olive oil, plus more for serving
4 large eggs
Black pepper
4 tablespoons unsalted butter
1 1/2 pounds mixed mushrooms such as cremini, white button and shiitake, trimmed and roughly torn or chopped
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 teaspoons thyme, finely chopped
1/2 teaspoon red-pepper flakes
1/4 cup grated pecorino or Parmesan, plus more for serving
1/4 cup roughly chopped Italian parsley, leaves and tender stems
2 tablespoons torn mint, for garnish (optional, but recommended)

Steps:

  • Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
  • Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
  • Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
  • Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
  • Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams

AVOCADO BLT CLUB



Avocado BLT Club image

This is something I used to make at my cafe, The Flying Apron. What with all of the recipes I make here on Food I had kind of forgotten about it. DH ask me last night if I could remember how it was made, and I said "sure that was an easy one"

Provided by Annacia

Categories     Lunch/Snacks

Time 16m

Yield 2 sandwichs

Number Of Ingredients 7

6 thick slices of great bread (avoid the fluffy, gummy stuff!)
6 tablespoons mayonnaise
6 slices cooked bacon (I used peppered bacon)
1 avocado, peeled and sliced (ripe but still firm)
1 large ripe tomatoes, sliced
4 leaves lettuce (I always used green leaf but use what you like best)
salt and pepper

Steps:

  • Toast the bread to your liking.
  • Build sandwich by adding mayo and layers of bacon and lettuce to one slice of toasted bread.
  • Top with another slice of bread with mayo and layer with half the avocado and tomato slices'.
  • Season with salt and pepper, and cover with the last slice of toasted bread.
  • Tip: prep the tomato, avocado and lettuce leaves while the bread is toasting and the bacon is cooking.

Nutrition Facts : Calories 480.4, Fat 39.7, SaturatedFat 7.6, Cholesterol 37.9, Sodium 882.2, Carbohydrate 23.3, Fiber 8, Sugar 6, Protein 12.2

FRIED-EGG BREAKFAST BLT WITH WATERCRESS



Fried-Egg Breakfast BLT with Watercress image

An ode to the BLT, this breakfast-ready version uses canadian bacon for a meatier twist and relies on watercress for the "L" in the sandwich, which adds a fresh, almost citrus-like crunch to each bite.

Provided by Martha Stewart

Categories     Pork Recipes

Time 20m

Number Of Ingredients 8

1 teaspoon extra-virgin olive oil, plus more, if needed
4 slices Canadian bacon
2 large eggs
Coarse salt and freshly ground pepper
Mayonnaise, for spreading
4 slices brioche or white Pullman bread, lightly toasted
2 Campari tomatoes, thinly sliced
1 cup packed watercress sprigs, tough stems removed

Steps:

  • Heat oil in a large cast-iron or nonstick skillet over medium-high. Add bacon in a single layer and cook, flipping once, until warmed through, 2 to 3 minutes. Transfer to a plate; cover to keep warm.
  • Return skillet to medium-high (add more oil if necessary). Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.
  • Spread mayonnaise onto bread; divide bacon and tomatoes between slices. Season tomatoes with salt and pepper. Top with watercress, eggs, and remaining bread slices.

MUSHROOM AND FRIED-EGG BLT CLUB



MUSHROOM AND FRIED-EGG BLT CLUB image

Categories     Sandwich     Pork     Breakfast     Fry

Yield 4 SERVINGS

Number Of Ingredients 10

8 thick slices of lean bacon
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, plus more for frying
1 pound white mushrooms, thinly sliced
salt and freshly ground pepper
4 large eggs
Twelve 1/4-inch thick slices of whole wheat sandwich bread, toasted
mayonnaise
4 romaine lettuce leaves
8 thin tomato slices

Steps:

  • In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side. Drain on paper towels. Wipe out the skillet. In the skillet, melt the butter in the 1 tablespoon of olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer. Transfer the mushrooms to a bowl. Wipe out the skillet and coat it with a thin film of olive oil. 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. Season the eggs with salt and pepper. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs. Stack the sandwiches and voer with the remaining 4 slices of toast. Cut the sandwiches in half and serve. TOTAL: 35 MIN

MUSHROOM AND FRIED-EGG BLT CLUBS



Mushroom and Fried-Egg BLT Clubs image

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!

Provided by Manami

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 slices pancetta or 8 slices turkey bacon
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil, plus more for frying
1 lb white mushroom, thinly sliced
salt
fresh ground pepper
4 large eggs
12 slices whole wheat bread, toasted
mayonnaise
4 romaine lettuce leaves
8 tomatoes, slices thinly sliced

Steps:

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

Nutrition Facts : Calories 642.6, Fat 39, SaturatedFat 13.4, Cholesterol 257.6, Sodium 911.4, Carbohydrate 53.7, Fiber 10.5, Sugar 13.8, Protein 25.8

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