Oh man. This last month has kind of hit me like a tornado. I’ve never actually witnessed a tornado in real life….all I have to compare this to is the Wizard of Oz really. Basically just a spinning, dizzy, random objects being hurled at my face (whether in real life by my rambunctious kids or just in my head)…… kind of a month. A lot of changes. Good, but unexpected. And definitely took a bite out of my time.
But life goes on. Don’t worry – we’ll keep things rolling here on the blog. Because, despite any lack of time for daily activities, one thing is for sure, one must continue to eat. And eat well.
Here’s a yummy recipe if you like savory breakfast things. And if you like mushrooms. (Oh, Tam, how can you not like mushrooms! 🙂 ) I honestly think I could eat mushrooms fried in butter possibly every day of my life.
I don’t go out to eat much, especially for breakfasty-type things. But, when I tried this Asparagus, Mushroom and Swiss Bagelthin Egg White Sandwich at Einstein Bros, I thought it was definitely something worth recreating.
If you are just cooking this for yourself, it may seem like a little bit of a work – either by making a lot of dishes, or reusing the same pan over and over to prep your ingredients. So, maybe put this one on the list when making something fun for the family….. or just make yourself at least two!
I honestly feel silly posting a recipe here – you see what’s on the sandwich. Just cook up the ingredients using your preferred method, throw it on a sandwich, and broil to toasty perfection! But, I guess it’s nice to have the ingredient list handy, at least…..
Asparagus, Mushroom and Swiss Egg White Sandwich (Einstein Copycat)
- unsalted butter for coating pans
- 2-4 crimini mushrooms sliced
- 2 egg whites fried separately
- 8-10 asparagus shoots cleaned and base snapped off
- 2 Bagelthins or Thinwiches sandwich bread
- 2 slices of Swiss cheese
- salt and pepper to taste
Heat two small skillets over medium high heat. Melt enough butter to coat pans.
In first skillet, sautee mushrooms until slightly browned and aromatic, about 3-5 minutes. Set aside in a separate bowl until assembly.
At the same time, in second pan, fry egg whites one at a time.
Reusing first skillet, add about 2 teaspoons of water, enough to create just a little bit of steam. Add asparagus shoots and steam covered over medium heat for about 3 minutes, until asparagus turns bright green and just begins to get tender. (If you want to dirty another pan, you can do this at the same time that you cook the mushrooms and eggs).
Assemble your sandwich:
Take your Bagelthin or Thinwich bread, butter slightly, and load with egg white, Swiss cheese slice, asparagus, and mushrooms.
Place under oven broiler and cook until cheese melts and bread is slightly toasted.
Add salt and pepper to taste.
Recipe NotesDress it Up:
Merge this with a croque monsieur by adding some thin slices of ham and the creamy gruyere sauce before broiling. (sauce recipe here).
Change it Up:
Fry the whole egg, use a different cheese or type of mushroom.....lots of possibilities!
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