Mushroom and Fried-Egg BLT Clubs

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“These knife-and-fork club sandwiches rearrange all the elements of a classic hearty breakfast - runny fried over-easy eggs, whole wheat toast or English Muffin and crisp strips of bacon.;) WOW!!! Recipe by Marcia Kiesel, F&W Magazine, December 2008 edition. From: Top Weekend Breakfasts. As a matter of fact we are having these tonight along with some other breakfast items -- just a few of us! Can't wait! I really like these! This is my answer to fast foods!”

Ingredients Nutrition


  1. In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
  2. Drain on paper towels; wipe out the skillet.
  3. In the skillet, melt the butter in the 1 tablespoon of olive oil.
  4. Add the mushrooms and season with salt and pepper.
  5. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
  6. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
  7. Wipe out the skillet and coat it with a thin film of olive oil.
  8. Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side.
  9. Season the eggs with salt and pepper.
  10. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
  11. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
  12. Stack the sandwiches and cover with the remaining 4 slices of toast.
  13. Cut the sandwiches in half and serve with a pickel and maybe some chips!

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