Asparagus, Mushroom and Swiss Egg White Sandwich at

Asparagus, Mushroom and Swiss Egg White Sandwich (Einstein Copycat)

A recreation of the ever-popular Einstein's Bagels Eggwhite Bagelthin Sandwich
Course Breakfast, sandwich
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Christina Lakey


  • 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



  1. Heat two small skillets over medium high heat. Melt enough butter to coat pans.
  2. In first skillet, sautee mushrooms until slightly browned and aromatic, about 3-5 minutes. Set aside in a separate bowl until assembly.
  3. At the same time, in second pan, fry egg whites one at a time.
  4. 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:

  1. Take your Bagelthin or Thinwich bread, butter slightly, and load with egg white, Swiss cheese slice, asparagus, and mushrooms.
  2. Place under oven broiler and cook until cheese melts and bread is slightly toasted.
  3. Add salt and pepper to taste.
  4. Enjoy warm!

Recipe Notes

Dress 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!