This easy and healthy, vegetarian, open-faced breakfast sandwich is like eating a Mushroom Mozza Burger, but in the form of a healthy breakfast sandwich.
Ingredients
Dijon Sauce
4 tbsps ketchup
2 tbsps sweet relish
2 tbsps Dijon mustard
¼ teaspoon Lawry's seasoning salt
¼ teaspoon onion powder
1 /4 teaspoon Worcestershire sauce
Mozza Breakfast Melt
2 tbsps unsalted butter
454 g -pkg of Crimini (brown) mushrooms (4 cups sliced)
¼ teaspoon seasoning salt * I use Lawry's
6 green onions chopped
4 whole eggs
½ cup shredded mozzarella cheese
2 Whole wheat English muffins split into 4 halves
Garnish
1- 2 teaspoon sesame seeds
green onion (uncooked/raw)
sliced tomato (optional)
Instructions
Dijon Sauce
Mix all Dijon sauce ingredient together and set aside.
Toast all 4 halves of English muffins. Then spread Dijon sauce on top, dividing evenly by all 4 halves.
Mozza Breakfast Melt
Wash and slice mushrooms.
Chop green onions and set aside 2 tbsps (for garnish)
Divide butter in half and melt butter on 2 sides in large skillet and add mushrooms to one side and chopped green onions on the other side.
Sprinkle mushrooms with ¼ teaspoon seasoning salt, cover and cook for 5 minutes sauteing periodically, or until green onions are cooked. *Don't worry if they get a little mixed in with each other
Remove green onions from pan once they are lightly browned and add to top of Dijon sauce on English muffin, dividing between all 4 halves.
Turn element down to medium -low and clean off as much of the green onion as you can by scraping it to the side with a spatula. * You can also take a wad of damp paper towel and carefully clean off some of the bits (if you desire) being very careful not to touch the pan with your hands- I recommend you wear an oven mitt if you are going to do this. Then spray the area with non-stick cooking spray.
While mushrooms are continuing to cook, fry eggs in spot where green onions were removed and cover with lid again. * You can use a round cookie cutter before and/or after to make your eggs look nice and round and control spread in the pan. Just be sure to spray the cookie cutter with non-stick spray too!
Keep an eye on the mushrooms while the eggs are cooking, as they may be done a little before the eggs are (depending on how you like your eggs).
When the mushrooms are done, sprinkle mozzarella cheese over them and put the lid on then remove them once cheese is melted.
Remove eggs and place on top of cooked green onions.
Top with mushrooms with mozzarella cheese, dividing evenly between all 4 sandwiches.
Garnish
Garnish with fresh chopped green onions and sesame seeds. Serve with slice tomato and ketchup on the side, if desired.
Notes
The recipe is provided by Terri of Food Meanderings.
Nutrition Information
Serving size: 4 Calories: 213
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/mushroom-mozza-breakfast-melt/%3C/div%3E