Mushroom And Fried Egg Blt Clubs Food

BLT SANDWICH WITH THE BEST SAUCE

Steps:

• Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 18 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool.
• In a small bowl, combine sauce ingredients and set aside.
• Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown.
• Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of sauce over each toast. Add lettuce then tomato, bacon, avocado. Sprinkle salt and pepper over the avocado.
• Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half if desired and serve.

SOUTHERN FRIED BLT

Steps:

• In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels., To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.

MUSHROOM AND FRIED-EGG BLT CLUBS

Steps:

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

EVEN A KID CAN DO IT PERFECT FRIED EGGS

Steps:

• Use a nonstick frying pan with a tight fitting lid.
• Melt margarine over med to med high heat.
• When bubbly, carefully break eggs into the pan.
• When the whites are good and white, add the water next to the eggs and immediately cover with the lid.
• Give the pan a good shake to loosen eggs from pan.
• Cook until yolks are to desired doneness.
• Slide the eggs out of the pan onto your plate.

GRILLED CHICKEN CLUB WITH AVOCADO AND FRIED EGG

Steps:

• Start by placing one piece of toast on a cutting board. Spread with mayonnaise and layer with grilled chicken, then avocado, then tomato. Top with a second piece of toast, spread with mayonnaise, layer with lettuce, bacon and top with a fried egg. Season with salt and pepper and top with final piece of toast. Cut and serve.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

AVOCADO BLT CLUB

Steps:

• Toast the bread to your liking.
• Build sandwich by adding mayo and layers of bacon and lettuce to one slice of toasted bread.
• Top with another slice of bread with mayo and layer with half the avocado and tomato slices'.
• Season with salt and pepper, and cover with the last slice of toasted bread.
• Tip: prep the tomato, avocado and lettuce leaves while the bread is toasting and the bacon is cooking.

BLT TURKEY BURGER CLUBS

Steps:

• Heat a nonstick skillet with a drizzle of oil over medium to med-high heat.
• Chop one slice of bacon and add it to the pan.
• While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons.
• Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit.
• Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon.
• Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool.
• Return skillet to stove over low heat; add in 2 tablespoons oil.
• Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well.
• Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked).
• Increase heat under oil; add in the patties; cook for 6 minutes on each side.
• Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain.
• Season sliced tomatoes with salt.
• Place the sliced bread under the broiler; toast for 1 minute on each side.
• In a food processor, combine the herbed cheese, cream, and pepper.
• Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.

MUSHROOM AND FRIED-EGG BLT CLUB

Steps:

• In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side. Drain on paper towels. Wipe out the skillet. In the skillet, melt the butter in the 1 tablespoon of olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes. Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer. Transfer the mushrooms to a bowl. Wipe out the skillet and coat it with a thin film of olive oil. 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. Season the eggs with salt and pepper. On a work surface, spread 8 slices of the whole wheat toast with mayonnaise. Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs. Stack the sandwiches and voer with the remaining 4 slices of toast. Cut the sandwiches in half and serve. TOTAL: 35 MIN