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Recipe Tags: Bacon 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Lunch Eggs Dairy Pork Vegetables American Easy Eggs Dietary Low Calorie Low Carb Midwestern Inexpensive Low In Something Meat Brunch Taste Mood Savory Presentation Served Hot

Mushroom And Fried Egg Blt Clubs

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!

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 c.

Ingredients

lean bacon, unsalted butter, extra virgin olive oil, white mushroom, salt, fresh ground pepper, eggs, whole wheat bread, mayonnaise, romaine lettuce leaves, tomatoes