Fried egg and mushroom open-faced sandwich
Sautéed mushrooms, spinach, and a perfect fried egg on top — this sandwich is quick and delicious to put together, naturally served on a good slice of whole grain rye bread! This recipe meets the whole grain label requirements.
Ingredients
- 2 slices whole grain rye bread (with whole grain logo)
- 2 eggs
- 200 grams mushrooms (e.g., portobello, button mushrooms, or chanterelles)
- 200 grams baby spinach
- A little oil for the pan
- A pinch of salt and pepper
Instructions
- Slice the mushrooms and sauté them in a little oil until golden brown.
- Set the mushrooms aside and blanch the baby spinach (you can add a couple of tablespoons of water) until it just starts to wilt—don’t overcook.
- Finally, fry the eggs in the pan and season with a little salt and pepper.
- Place the baby spinach and mushrooms on the whole grain rye bread and top with the fried eggs.