Mushroom and Fried-Egg BLT Clubs

• 8 thick slices of lean bacon
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil, plus more for frying
• 1 pound white mushrooms, thinly sliced
• Salt and freshly ground pepper
• 4 large eggs
• Twelve 1/4-inch thick slices of whole wheat sandwich bread, toasted
• Mayonnaise
• 4 romaine lettuce leaves
• 8 thin tomato slices

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.
3. Wipe out the skillet.
4. In the skillet, melt the butter in the 1 tablespoon of olive oil.
5. Add the mushrooms and season with salt and pepper.
6. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
7. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer.
8. Transfer the mushrooms to a bowl.
9. Wipe out the skillet and coat it with a thin film of olive oil.
10. 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.
11. Season the eggs with salt and pepper.
12. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
13. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
14. Stack the sandwiches and cover with the remaining 4 slices of toast.
15. Cut the sandwiches in half and serve.

lean bacon, unsalted butter, extravirgin olive oil, white mushrooms, salt, eggs, whole wheat sandwich bread, mayonnaise, tomato

Taken from www.foodandwine.com/recipes/mushroom-and-fried-egg-blt-clubs (may not work)