Gastronomy and Life's Other Pleasures

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Weekend breakfast sandwich
Some leftover fried onions and mushrooms upped the ante on my weekly breakfast sandwich this past weekend, making it into one of the best that I’ve made lately!
A short side note: I also have an admission to make: I am addicted to corn-based bread products: corn English muffins and corn tortillas especially!  I have fallen in love with Thomas’ corn English muffins (see here) but have only ever been able to find them when the husband and I take our twice annual drive to New York State for some shopping.  So I buy a couple of packs and freeze them to use for breakfast sandwiches, as I have done above!  Delicious!  
Turkey bacon, egg and provolone breakfast sandwiches with fried mushrooms and onions - Serves 2
- 2 English muffins (your choice - I used Thomas’ corn English muffins)
- 2 eggs, cracked and lightly whisked in a dish
- dash of light cream or milk
- 2 slices turkey bacon (we love Lilydale bacon-style turkey slices), cooked until browned slightly
- 1/2 cup leftover fried onions and mushrooms
- 2 slices provolone cheese
- 8 large baby spinach leaves, bottom of stems removed
- 1/4 tsp smoked paprika
- dash of fleur de sel aux herbes de provence (or regular sea salt)
- freshly cracked pepper
Directions
Heat a small non-stick frying pan over medium high heat, and brown the turkey bacon.  Cut each slice into two pieces and set aside.  Turn heat down to medium.
Whisk eggs with the dash of light cream/milk and add the salt, smoked paprika and freshly cracked pepper.  Whisk well.  Use the same frying pan in which you cooked the bacon and spray it lightly with cooking spray. Add the leftover fried mushrooms and onions and warm through, then spread evenly in the bottom of the pain.  Pour the egg mixture over top and cook until just about set.  
Toast your English muffins at this point and set aside.
You will have what resembles basically an omelette; flip the entire thing to finish cooking the other side for a short minute.  Divide the egg down the middle to form two half moons; fold each in half.  Top each folded half with two pieces of turkey bacon, then a slice of provolone. Cover the frying pan to help the cheese melt.  
Plate your English muffins and top one side with the egg/bacon/cheese mixture.  Top with four pieces of spinach, then put the other half of the English muffin on top.  Serve with fresh fruit, lots of hot coffee and tea, relax and enjoy!

Weekend breakfast sandwich

Some leftover fried onions and mushrooms upped the ante on my weekly breakfast sandwich this past weekend, making it into one of the best that I’ve made lately!

A short side note: I also have an admission to make: I am addicted to corn-based bread products: corn English muffins and corn tortillas especially!  I have fallen in love with Thomas’ corn English muffins (see here) but have only ever been able to find them when the husband and I take our twice annual drive to New York State for some shopping.  So I buy a couple of packs and freeze them to use for breakfast sandwiches, as I have done above!  Delicious!  

Turkey bacon, egg and provolone breakfast sandwiches with fried mushrooms and onions - Serves 2

- 2 English muffins (your choice - I used Thomas’ corn English muffins)

- 2 eggs, cracked and lightly whisked in a dish

- dash of light cream or milk

- 2 slices turkey bacon (we love Lilydale bacon-style turkey slices), cooked until browned slightly

- 1/2 cup leftover fried onions and mushrooms

- 2 slices provolone cheese

- 8 large baby spinach leaves, bottom of stems removed

- 1/4 tsp smoked paprika

- dash of fleur de sel aux herbes de provence (or regular sea salt)

- freshly cracked pepper

Directions

Heat a small non-stick frying pan over medium high heat, and brown the turkey bacon.  Cut each slice into two pieces and set aside.  Turn heat down to medium.

Whisk eggs with the dash of light cream/milk and add the salt, smoked paprika and freshly cracked pepper.  Whisk well.  Use the same frying pan in which you cooked the bacon and spray it lightly with cooking spray. Add the leftover fried mushrooms and onions and warm through, then spread evenly in the bottom of the pain.  Pour the egg mixture over top and cook until just about set.  

Toast your English muffins at this point and set aside.

You will have what resembles basically an omelette; flip the entire thing to finish cooking the other side for a short minute.  Divide the egg down the middle to form two half moons; fold each in half.  Top each folded half with two pieces of turkey bacon, then a slice of provolone. Cover the frying pan to help the cheese melt.  

Plate your English muffins and top one side with the egg/bacon/cheese mixture.  Top with four pieces of spinach, then put the other half of the English muffin on top.  Serve with fresh fruit, lots of hot coffee and tea, relax and enjoy!

Filed under food breakfast sandwich english muffin corn muffin egg cheese turkey bacon provolone spinach brunch mushroom onion

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