Mushroom, Egg & Cheese Sandwiches with Truffle Mayo
Breakfast

Mushroom, Egg & Cheese Sandwiches

with Truffle Mayo

20 MIN
$9.99 2 Sandwiches
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. Start your day with these irresistibly rich, savory sandwiches, which bring together scrambled eggs and fontina, sautéed mushrooms, and a swoosh of truffle-seasoned mayo between toasted sesame buns.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Mushroom, Egg & Cheese Sandwiches with Truffle Mayo
Title
  • 4 Pasture-Raised Eggs
  • 2 Sesame Seed Buns
  • 4 oz Mushrooms
  • 2 Tbsps Mayonnaise
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 2 oz Fontina Cheese
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese. In a separate bowl, combine the mayonnaise and as much of the truffle zest as you’d like.

Toast the buns
2 Toast the buns

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium- high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Cook the mushrooms
3 Cook the mushrooms

In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

Scramble the eggs & serve your dish
4 Scramble the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese. Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted buns, truffle mayo, scrambled eggs, and cooked mushrooms. Enjoy!

Tips from Home Chefs

Mushroom, Egg & Cheese Sandwiches

Prepare the ingredients
1 Prepare the ingredients

Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper and beat until smooth. Stir in the grated cheese. In a separate bowl, combine the mayonnaise and as much of the truffle zest as you’d like.

2 Toast the buns

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast on medium- high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Cook the mushrooms
3 Cook the mushrooms

In the same pan, heat a drizzle of olive oil on medium- high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and softened. Transfer to a plate. Wipe out the pan.

4 Scramble the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs and cheese. Cook, stirring constantly, 2 to 3 minutes, or until the eggs are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted buns, truffle mayo, scrambled eggs, and cooked mushrooms. Enjoy!

Scramble the eggs & serve your dish
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