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Fried Egg Sandwich with Spinach,
Mushrooms, Onions and Aged Gouda Mornay Sauce

Fried Egg Sandwich with Spinach, Mushrooms, Onions and Aged Gouda Mornay SauceThis is not your ordinary, everyday fried egg sandwich. Recipe by Chef Tory Miller.

Recipe Ingredients:

4 tablespoons unsalted butter - divided use
1 small onion, minced
Salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon nutmeg, freshly grated
Pinch of cayenne
1 cup Wisconsin Aged Gouda cheese, grated
1 medium sweet onion, thinly sliced
8 ounces sliced mushrooms
5 ounces baby spinach leaves
12 large eggs
12 slices whole grain bread, toasted

Cooking Directions:

  1. For Mornay Sauce: Melt 2 tablespoons of the butter in medium saucepan. Add diced onion, salt and pepper. Sweat the onions on medium-low heat for about 5 minutes or until they are translucent. Add flour and stir to form a paste. Bring to a boil; boil 1 minute. Slowly whisk in milk. Stir in nutmeg and cayenne; bring to a boil. Reduce heat to low; stir in cheese until melted. Remove from heat; set sauce aside to cool.
  2. For Vegetables: Melt remaining 2 tablespoons butter in large sauté pan. Add sliced sweet onion; cook over medium-high heat about 5 minutes or until browned. Stir in salt and pepper to taste and mushrooms; cook about 2 minutes or until tender. Add spinach and cook until wilted.
  3. Final Preparation: For each sandwich, fry 2 eggs to desired doneness. Spread a generous tablespoon of the sauce on each of 2 slices of toast. Top each with 2 to 3 tablespoons of the vegetables. Place the cooked eggs over vegetables on one slice and flip the other slice on top of eggs. Serve immediately.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.