Mushroom And Fried-egg Blt Clubs

Total Time: 35 mins Preparation Time: 12 mins Cook Time: 23 mins

Ingredients

• Servings: 4
• 8 slices lean bacon or 8 slices pancetta or 8 slices turkey bacon
• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil, plus more for frying
• 1 lb mushroom, thinly sliced
• salt
• fresh ground pepper
• 4 large eggs
• 12 slices whole wheat bread, toasted
• mayonnaise
• 4 romaine lettuce leaves
• 8 tomatoes, slices thinly sliced

Recipe

• 1 in a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
• 2 drain on paper towels; wipe out the skillet.
• 3 in the skillet, melt the butter in the 1 tablespoon of olive oil.
• 4 add the mushrooms and season with salt and pepper.
• 5 cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
• 6 uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
• 7 wipe out the skillet and coat it with a thin film of olive oil.
• 8 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.
• 9 season the eggs with salt and pepper.
• 10 on a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
• 11 top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
• 12 stack the sandwiches and cover with the remaining 4 slices of toast.
• 13 cut the sandwiches in half and serve with a pickel and maybe some chips!