Portobello Mushroom and Fried Egg Sandwiches

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Merriam-Webster Dictionary describes a sandwich as one of the following . . .

  • slices of bread with a filling in-between
  • a slice of bread covered with food
  • “something resembling a sandwich; especially : composite structural material consisting of layers often of high-strength facings bonded to a low strength central core”

I’m not sure about you, but composite structural material doesn’t sound good to me!

This fried egg sandwich recipe probably fits into the composite structural material category, so I’m glad it tastes better than it sounds.

Portobella Mushroom and Fried Egg Sandwich

Portobella Mushroom and Fried Egg Sandwich

We roasted our portobello mushrooms in the oven, topped them with slices of ham, then fried eggs that were cooked until the yolks had just set. After that, we topped them with fresh tomatoes, green onions and a sprinkle of sea salt for good measure.

Roasted Portobello Mushrooms

Roasted Portobello Mushrooms

Portobello Mushrooms and Fried Eggs

Portobello Mushrooms and Fried Eggs

Portobello Mushrooms and Fried Eggs

Portobello Mushrooms and Fried Eggs

Miss the bread? Not us!

For dinner we had a delicious – something resembling a sandwich – according to Merriam-Webster anyway.

Happy, healthy cooking!

Portobello Mushroom and Fried Egg Sandwiches
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 large portobello mushrooms, cleaned of gills and stem
  • 4 tablespoons low fat Greek salad dressing, Italian works too
  • 4 large eggs
  • 4 slices deli ham, thin slices
  • 2 teaspoons Dijon mustard
  • 1 medium roma tomato, thinly sliced
  • 4 tablespoons green onion, thinly sliced
Instructions
  1. Preheat the oven to 350 degrees.
  2. Brush the inside of each mushroom with 1 tablespoon Greek or Italian dressing. Roast in the oven for 20 - 25 minutes until just tender.
  3. Heat a non-stick skillet over medium heat and spray with cooking spray. Crack four eggs into the pan, add a tablespoon of water and cover with a lid. Cook 3 - 5 minutes until the yolk is cooked to your desired doneness. We like our slightly runny.
  4. Spread each mushroom with a teaspoon of Dijon mustard then top each with with 2 slices ham, 2 eggs, slices of tomato and 2 tablespoons green onion.
Notes
Calories: 286
Weight Watchers PointsPlus 7
Total Fat: 15.47g
Cholesterol: 396mg
Sodium: 1081mg
Total Carbs: 8.60g
Dietary Fiber: 2.00g
Sugars: 4.15g
Protein: 25.31g
Nutrition Information
Serving size: 2

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

  1. Phyllis says

    Oh, wow! That looks absolutely delicious! Portobello mushrooms have just been added to my shopping list. You are a genius, my friend!

  2. EA-The Spicy RD says

    Love this idea! Roasted portabellos are the best, and I’m sure taste amazing topped with a fried egg, ham and tomatoes. Pinning now!

    • says

      The mushrooms and eggs made it a hearty meal. If I weren’t watching my calories so carefully I’d melt a thin slice of cheddar over the mushroom before I put the eggs on. Have a wonderful week!

  3. says

    Great idea! We actually had egg sandwiches for lunch this past weekend. I ended up with just eggs after eating one too many sweet pastries for the day. I would have been able to have a sandwich if I had thought of this. I see it appearing in my future!

    • says

      Hi Emily! If you like mushrooms, you’d like this dish. I have to say I’m not a big mushroom fan, so my husband was the happy camper with this meal. :)

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