Fried Egg Sandwich With Spinach, Mushrooms, Onions and Gouda

  • Yield 6 servings

This egg sandwich makes a great on-the-go breakfast, and is full of healthy spinach, mushrooms and Gouda cheese.


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


  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



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