Mushroom And Fried Egg Blt Clubs Recipes

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!

Steps:

• Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
• Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
• Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.

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.

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Steps:

• In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels., To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.

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.