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9 minutes
4 peopleAbout this dish
A brunch sandwich of wholegrain bread with garlic and herb cheese spread, ham, sautéed mushrooms and eggs. The mushrooms cook for 4 to 5 minutes in olive oil first, which drives off their water and keeps the bread crisp. Good for a weekend brunch and quick enough for a weekday lunch.
Ingredients
Preparation
Wash and slice the mushrooms.
Heat a drizzle of olive oil in a pan. Add the mushrooms and cook for 4 to 5 minutes. Season with salt and pepper.
Meanwhile, melt a small piece of butter in a pan over medium heat. Add the bread slices and toast for 1 minute on each side, until golden.
Crack the eggs into a bowl. Season with salt and pepper, then beat with a fork.
Once the mushrooms are golden, pour the beaten eggs into the pan. Cook for 1 minute over medium heat, stirring gently with a spatula.
Spread the garlic and herb cheese on two slices of bread. Add the scrambled eggs and ham.
Close the sandwich with the second slice of bread and enjoy, it's ready!
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