Fried Egg Sandwich With Spinach, Mushrooms, Onions and Gouda

  • Yield: 6 servings

Ingredients

4tablespoons unsalted butter, divided
1small onion, minced
Salt and pepper, to taste
2tablespoons all-purpose flour
1cup whole milk
1/2teaspoon nutmeg, freshly grated
1pinch cayenne
1cup Wisconsin Aged Gouda cheese, grated
1medium sweet onion, thinly sliced
8ounces sliced mushrooms
5ounces baby spinach leaves
12 eggs
12slices whole grain bread, toasted

Instructions

  1. Mornay Sauce: Melt 2 tablespoons of the butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool.
  2. Vegetables: Melt remaining 2 tablespoons butter in large sauté pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt and pepper to taste and mushrooms; cook about 2 minutes or until tender. Add spinach and cook until wilted.
  3. Final Preparation: For each sandwich, fry 2 eggs to desired doneness. Spread a generous tablespoon of the sauce on each of 2 slices of toast. Top each with 2 to 3 tablespoons of the vegetables. Place the cooked eggs over vegetables on one slice and flip the other slice on top of eggs. Serve immediately.
Recipe by Chef Tory Miller, courtesy of the Wisconsin Milk Marketing Board
Follow

Get every new post delivered to your Inbox.

Join 305 other followers