Scrambled Egg and Barbecue Mushroom Breakfast Sandwich
Scrambled Egg and Barbecue Mushroom Breakfast Sandwich
Ingredients
- ⅓ cup (75 ml) ketchup
- 1 tbsp (15 ml) molasses
- 1 tsp chipotle chili powder (see note)
- ½ lb (225 g) white mushrooms, cut into slices ¼ inch (5 mm)
- 2 tbsp butter
- 4 rustic hamburger buns
- 3 tbsp butter
- 12 eggs, lightly beaten
- 8 slices orange cheddar cheese
- ¼ cup (60 ml) mayonnaise
- 1 large tomato, sliced
- 4 Boston lettuce leaves
- 1 green onion, chopped
- ¼ cup (10 g) cilantro, finely chopped
- 1 lime, quartered
Instructions
- In a microwave-safe bowl, combine the ketchup, molasses and chili powder. Cook in the microwave oven for 30 seconds or until the sauce is hot and glossy (see note).
- In a non-stick skillet over medium-high heat, brown the mushrooms in the butter. Add 2 tbsp (30 ml) of the barbecue sauce and cook for 1 minute, stirring, until the mushrooms are caramelized. Set aside on a plate. Clean out the skillet.
Scrambled Egg and Barbecue Mushroom Breakfast Sandwich