fried egg sandwich with mushrooms and pink pickled onions

I was commissioned by a bread company to come up with three recipes using their bread and this is one of them. It’s a delicious breakfast, brunch, lunch or snack. It’s got lots of flavour with the pickled red onions and the fried egg with the crunchiness of the bread.


Serves 2

  • 4 slices of sourdough 
  • A punnet of mushrooms sliced 
  • 2 eggs
  • 3 tablespoons of butter approx (you might need more)
  • Salad leaves
  • A sprinkling of pink pickled onions
  • Salt and pepper to taste


Firstly make the pink pickled onions the day before, they are optional but they add a delicious flavour dimension to the sandwich and are super easy to make.

Now to make the sandwich. Melt one tablespoon of the butter in a large frying pan on a medium heat and fry one side of each of the bread slices till golden. If you need more butter add a bit more, set aside on a warm plate. 

Add another tablespoon of the butter to the frying pan and gently sauté the mushrooms until they have released all their water is released and they start to get golden, then set aside on another warm plate.

Place the rest of the butter in the pan and gently fry the eggs. 

Assemble the sandwich by putting a piece of the bread on each plate, add some salad leaves and then add a layer of the mushrooms, place an egg on top then sprinkle with the pink pickled onions and lastly put a slice of the bread (cooked side up) on the top.

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