March 23, 2010

Portobello and Fried Egg Panino

Posted in Sandwiches at 7:01 pm by Sheila OConnell

This is a quick, easy, and tasty recipe that serves one – perfect if you’re cooking for yourself and don’t want to deal with a week’s worth of leftovers. To feel extra healthy, pair with sauteed spinach or another dark green vegetable.


  • 1 slice whole grain bread
  • 1 garlic clove, halved
  • 1 tbsp extra virgin olive oil
  • 1 medium portobello mushroom or 2-3 white or cremini mushrooms, sliced about 1/2″ thick
  • 1 egg
  • salt and freshly ground pepper
  • chopped fresh herbs (such as tarragon, marjoram, parsley), to taste

Toast bread while you cook the mushrooms and egg. When lightly toasted, rub with a cut clove of garlic.

Heat 2 tsp olive oil in a skillet over medium-high heat. Add mushrooms and cook on one side without moving them around until they begin to sweat, 3-5 min. Shake pan a little and continue to cook until lightly colored, then turn over and cook on the other side until mushrooms are tender and moist (a few more minutes). Season to taste with salt and pepper. Remove from heat and place on toast in single layer.

Heat the remaining tsp of olive oil in hot pan over medium heat and break in egg. Fry until white is set, about 4 min. Season with salt and pepper, and carefully place on top of mushrooms. Sprinkle with herbs if desired and eat.

Posted by Sophie



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: