Lately I have been working 7 days a week, but now that it’s Christmas time I finally have some time off and the opportunity to be lazy until 3 o’clock.
Along with having time off, I am also able to cook during the day, meaning I don’t have to set up all my artificial light photo-taking junk and can actually enjoy the beautiful natural light! Makes taking pictures of my food MUCH easier.
But anyways, let’s get to the recipe. I wanted to do something quick, but still blog-worthy (So it wasn’t a completely lazy day!).
Mushroom Parmesan Egg Sandwich
- 2 Eggs
- 2 Slice of Ham
- 2 Slices of Bread
- Parmesan Cheese
- 4-5 Mushrooms
- 1 Clove Garlic
- Dehydrated Tomatoes (Optional)
- Salt & Pepper
Unfortunately I only had crappy white bread, but if you make this for yourself, use something nice like sourdough!
To start things off, put a pan on medium heat with about a tbsp of butter. Slice your mushrooms, chop your garlic and mix them into the pan with butter, cooking until mushrooms are nicely sauteed. Add some dehydrated tomatoes and rosemary half way through if you wish and shred some Parmesan cheese onto everything!
Once your mushrooms are about halfway through cooking, start another pan on medium-high heat with some butter in it. Once the pan is evenly heated and the butter is bubbling, crack two eggs into it. Salt and pepper them to taste and cook until the bottoms get nice and crispy, then flip the eggs, cooking the other side briefly and then place your slices of ham in the pan and put the egg on top, cooking until the ham is warmed up has browned a bit.
Once this is done, butter your bread, stack the ham and eggs, then pile on your mushroom mixture and top it all off with some Parmesan cheese!
As a side note, if I had the ingredients on hand I definitely would have cooked some spinach alongside the mushrooms and topped it all off with some Swiss cheese! Don’t be afraid to try other combinations and let us know how it went!