Mushroom and Fried Egg Blt Clubs
Elevate your sandwich game with these irresistible Mushroom and Fried Egg BLT Clubs—a delicious twist on the classic BLT that’s bursting with flavor and texture! This multi-layered masterpiece combines crispy bacon, juicy tomatoes, and fresh romaine, while sautéed garlic mushrooms and perfectly fried eggs take this club sandwich to the next level. A tangy mayo-Dijon spread ties everything together, and toasted bread provides the perfect crunch in every bite. Ready in just 35 minutes, this hearty recipe is ideal for brunch, lunch, or dinner, and its bold flavors make it a crowd-pleaser. Whether you're a bacon lover, mushroom enthusiast, or egg connoisseur, this sandwich checks all the boxes for a satisfying meal full of satisfying layers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 slices Bacon
- 1 cup (sliced) White button mushrooms
- 1 tablespoon Olive oil
- 1 clove (minced) Garlic
- 4 Large eggs
- 0.25 cup Mayonnaise
- 0.5 teaspoon Dijon mustard
- 12 slices (toasted) Bread (white or whole grain)
- 8 leaves Romaine lettuce
- 2 large (sliced) Tomatoes
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
Instructions
Preheat a large skillet over medium heat.
Cook the bacon slices until crispy, then remove from the skillet and set on a plate lined with paper towels to drain.
In the same skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until softened and browned. Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Season the mushrooms with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove from the skillet and set aside.
Wipe the skillet clean with a paper towel, then reduce the heat to medium. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, or adjust to your desired doneness. Sprinkle the eggs with a pinch of salt and pepper, then remove from the skillet.
In a small bowl, mix the mayonnaise and Dijon mustard until well combined. Set aside.
Toast the bread slices until golden and crispy. Lay 3 slices of toast per sandwich on a cutting board or plate.
Spread a thin layer of the mayo-mustard mixture on one side of each slice of toast. On the first layer of toast, add a piece of romaine lettuce, two slices of tomato, and two slices of bacon. Place the second slice of toast on top, mayo-side down.
On top of the second layer of toast, spread more of the mayo-mustard mixture. Add a generous spoonful of sautéed mushrooms and a fried egg to each sandwich. Top with another piece of lettuce and tomato.
Finish each sandwich with the third slice of toast, mayo-side down, and gently press the layers together.
Use a sharp knife to cut each sandwich diagonally into quarters. Secure each quarter with a toothpick if needed, and serve immediately.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 6702 mg | 291% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 34.9 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 783 mg | 60% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
