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Photo: Eric Wolfinger
Active Time:55 minsTotal Time:5 hrsServings:4Jump to Nutrition Facts
Active Time:55 minsTotal Time:5 hrsServings:4
Active Time:55 mins
Active Time:
55 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPickled Onion1 ½tablespoonscrushed red pepper1tablespoonwhole black peppercorns1clovegarlic, smashed and peeled1bay leaf1cupwhite balsamic vinegar1cupgranulated sugar1mediumred onion, thinly slicedSandwich3tablespoonsmayonnaise1tablespoonspicy brown mustard1teaspoonvegetarian Worcestershire sauce5tablespoonsghee, divided8sliceswhole-wheat bread14ouncesmaitake mushrooms¼teaspoonground pepper⅛teaspoonsalt4slicessharp Cheddar cheese4large eggs8lettuce leaves, preferably red oak
Cook Mode(Keep screen awake)
Ingredients
Pickled Onion
1 ½tablespoonscrushed red pepper
1tablespoonwhole black peppercorns
1clovegarlic, smashed and peeled
1bay leaf
1cupwhite balsamic vinegar
1cupgranulated sugar
1mediumred onion, thinly sliced
Sandwich
3tablespoonsmayonnaise
1tablespoonspicy brown mustard
1teaspoonvegetarian Worcestershire sauce
5tablespoonsghee, divided
8sliceswhole-wheat bread
14ouncesmaitake mushrooms
¼teaspoonground pepper
⅛teaspoonsalt
4slicessharp Cheddar cheese
4large eggs
8lettuce leaves, preferably red oak
DirectionsTo prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.To prepare sandwich: Combine mayonnaise, mustard and Worcestershire in a small bowl.Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices.To make aheadRefrigerate pickled onion (Step 1) for up to 1 week.Originally appeared: EatingWell Magazine, June 2021
Directions
To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.To prepare sandwich: Combine mayonnaise, mustard and Worcestershire in a small bowl.Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices.To make aheadRefrigerate pickled onion (Step 1) for up to 1 week.
To prepare pickled onion: Toast crushed red pepper, peppercorns, garlic and bay leaf in a medium saucepan over medium-low heat until fragrant, 1 to 3 minutes. Add vinegar; bring to a boil over medium-high heat. Add sugar and stir until dissolved. Place onion in a medium non-reactive bowl and pour the hot liquid over it. Let cool to room temperature, about 1 hour. Cover and refrigerate for 4 hours and up to 1 week.
To prepare sandwich: Combine mayonnaise, mustard and Worcestershire in a small bowl.
Heat 1 tablespoon ghee in a large nonstick skillet over medium-high heat. Add 2 to 3 bread slices and cook until browned on one side only, 1 to 2 minutes, adjusting heat as necessary. Transfer to a plate. Repeat 2 more times with 2 tablespoons ghee and the remaining bread.
Add mushrooms, pepper, salt and 1 tablespoon ghee to the pan. Cook, without stirring, until browned and crisp, 2 to 3 minutes. Flip the mushrooms and press with a spatula to flatten. Top with cheese and cook until it is melted, about 3 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon ghee to the pan over medium heat. Crack eggs into the pan, cover and cook to desired doneness, 2 to 4 minutes.
Spread the sauce on the untoasted sides of the bread. Layer the pickled onion, mushrooms, eggs and lettuce between the bread slices.
To make ahead
Refrigerate pickled onion (Step 1) for up to 1 week.
Originally appeared: EatingWell Magazine, June 2021
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Nutrition Facts(per serving)623Calories38gFat51gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
