Sunday, June 30, 2013

Open Faced Ham and Cheese Sandwich with Mushrooms and Poached Egg

Made this a couple of weekends ago for breakkie. Its similar to the previous eggs benedict recipe. Differences are the addition of mushrooms on the ham & cheese and just plain bread instead of French toasts.

Poached eggs on Shooms and Ham & Cheese
This combo makes for a rich, hearty and earthy breakfast dish.

Here is what I used to serve 2

4 slices of bread
4 slices of ham (I used honey baked, you can use your preferred type)
4 slices of cheese (Cheddar was used here)
4 poached eggs (poached eggs video by an instructor from CIA)
150 - 200 grams white button mushrooms - sliced
1/2 yellow onion, finely chopped
2 cloves garlic finely sliced
1/2 tablespoon butter
1/2 teaspoon fresh thyme leaves (or replace with your favorite herb)
Oil for frying
Salt and Pepper to taste


1. Pre-heat oven to 200 degrees Celsius.

2. In a frying pan, heat a small amount of cooking oil over medium heat. When oil is heated, add in onions and pan fry or 1 minute, then add the garlic and fry for one more minute.

3. Add in the mushrooms and pan fry, stirring occasionally until they turn soft and slightly browned. About another 5-7 minutes.

4. Add in butter and thyme leaves, mix well. Turn the heat off and season to taste.

5. Dish into a small bowl and set aside.

6. To prepare the ham and cheese toasts, place the 4 slices of bread on a baking tray. Place a slice of ham on each slice of bread and then cheese on the ham. Bake for about 3-4 minutes or until cheese is melty and slightly browned.

7. Remove the ham & cheese toasts from the oven. Spoon the mushroom over the toasts and top each one with a poached egg.

8. Garnish with Cayenne Pepper and serve. 

Have fun! Let me know how yours went!

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