Garden Chevre Breakfast Sandwich
- 1 good quality English muffin or sandwich roll,split
- 1 egg
- 1/2 teaspoon vinegar
- 3 whole cremini mushrooms, sliced
- 5-8 whole baby spinach leaves, cleaned
- 1 knob of fresh chevre, ~1 TB size
- butter or oil
- salt
- Put muffin halves into the toaster, lightly toast. Keep warm.
- While the muffin toasts...rnIn a small frying pan, heat a small amount, ~1tsp or so, of butter or oil. Add mushrooms & a pinch of salt, and quickly saute until cooked. Usually takes about 2 minutes. You can cook the mushrooms ahead of time, refrigerate, and warm it just before adding to the sandwich.
- While the mushrooms cook...rnTake a microwave-safe small bowl/ramekin or ceramic coffee mug and fill half way with water. Add the vinegar and crack in the egg. Make sure that the egg is totally covered with water, by at least 1/4 inch. If it is not, spoon in some more water. Place bowl/mug in microwave.
- Microwave at 80% power for 45 seconds. Then, at the same power, cook at 20-second increments until the egg is poached to your liking. I like a medium poached egg and in my microwave this takes about 1 minute 30 seconds. Drain with a slotted spoon.rnrnAlternatively, you can fry the egg.
- Place cooked egg on top of the bottom half of the English muffin. Top egg with sauteed mushrooms & spinach leaves, then the chevre. Place muffin top on and dig in.
sandwich roll, egg, vinegar, cremini mushrooms, baby spinach leaves, knob of fresh chevre, butter, salt
Taken from food52.com/recipes/27222-garden-chevre-breakfast-sandwich (may not work)