Mushroom and Egg Croissant Sandwich
- 30 mL (2 Tbsp) ghee (clarified butter), divided
- 7 (142 g/5 oz total) cremini mushrooms, cleaned and sliced
- Sea salt and ground black pepper, to taste, plus more for seasoning
- Pinch of fresh thyme leaves
- 2 eggs
- 2 croissants, halved lengthwise
- Handful of your favourite salad leaves
Preheat the oven to 180 C (350 F).
In a sauté pan or skillet, heat 15 mL (1 Tbsp) ghee over medium heat. Add mushroom slices; cook 2 minutes, stirring occasionally. Season with salt and pepper; add thyme leaves. Cook 4 to 5 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Remove from the heat.
Add the remaining ghee to a medium frying pan over medium to low heat; swirl pan to coat bottom. Carefully crack each egg into the pan, being careful not to break the yolk. Lower the heat if necessary. Cook the eggs until the tops of the whites are set. (You can cover the frying pan with a lid for 1 to 2 minutes to help cook the eggs.)
Warm the croissants on a baking tray in the oven for 2 minutes.
To assemble the sandwiches, divide the mushrooms and arrange them on the croissant bottoms. Add your favourite salad leaves, then the fried eggs. Season with salt and pepper to taste. Cover with the croissant tops. Makes 2 servings.
Shop these ingredients and more at your local Costco warehouse.
Find a Warehouse