Mushroom and Egg Sandwich

Serves One

Total Calories - 700

Ingredients:

Sandwich

Baguette (medium size)– 2nos

Egg – 2nos

Milk (evaporated) – 1 packet (15g)

Mushroom – 2nos

Onion – 1no

Butter – 10gms (One mini dish)

Oil – 2tbsp

Black Pepper (whole) – 1tbsp

Ground Black Pepper – 1tsp

Salt

Side Veggies

Mini Corn – 2nos

Mini Carrots – 5nos

Mini Tomatoes – 5nos

Butter – 5gms

Ground Black Pepper – ½tsp

Salt

How I cut them:

Vegetables for the Sandwich

I sliced the onions and mushrooms lengthwise and radially, that is from pole to pole (and not horizontally). My intention was to get even sized pieces of both the veggies. If I’d cut them horizontally, I’d have ended up with uneven sized pieces, which would have cooked unevenly.

 Vegetables for the Side Veggies

I sliced the Baby Carrots and Baby Corns into pieces of around 2-3cms long each and the Baby Tomatoes into halves.

How I cooked it:

Sandwich

Beat eggs and milk into a frothy and evenly coloured mix. This process requires rigorous whisking for around 30 seconds to a minute or so depending on the process that one would use for whisking. I’d whisked it in a steel glass using a fork, which took me around a minute. When it was whisked well, I left it aside for some time.

Meanwhile, I heated oil in a Skillet on low flame; added whole black pepper and onions. When the onion appeared to be turning brown, I added the mushrooms, ground black pepper, salt and sautéed the mix till the mushrooms were cooked. (That’d be 2-3 minutes). When done, I turned the flame off, covered the Skillet and kept it aside.

On another burner I heated oil in a Griddle on medium flame; poured the egg/milk mix spreading it throughout the Griddle so that I got a thin layer of the mix. As the omelette was getting cooked, and while the top was still soggy, I cut off the omelette into small pieces and sautéed them over the griddle on a low flame. Note that my intention was to get small thin slices of omelette similar in size to the mushrooms that I’d just cooked in the Skillet and also to ensure that it didn’t turn into a chunky mix like a scrambled egg. When the egg was done I moved the mix into the Skillet and mixed it with the Onion-Mushroom mix on a low flame. When done, I turned the flame off, covered the Skillet and kept it aside.

I slit the Baguettes from the centre and butter toasted its inners on the Griddle over low flame. When the inner was still hot, I filled in Baguettes with the Mushroom Egg mix.

Side Veggies

In the same Skillet, I added butter and sautéed the veggies with a little salt and ground black pepper over a low flame till they were done.

And this is how it looked:

It definitely tasted as yummy as it looks on this picture above. Nice, healthy and heavy enough breakfast. Each Sandwich packs in around 320 Calories. I had all of what is shown in the pic above along with a glass of Goji Berry juice (125 Calories) at 7AM and it carried me well till 3PM.

Try it.

Enjoy and do let me know your comments.