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Mushroom Egg and Bacon Press

Scrambled egg, wild mushrooms, smoked bacon and provolone cheese with sun dried tomato pesto on Tuscan Bread


RECIPE: Mushroom, Egg and Bacon Press

EXECUTION TIME: 6 minutes

PLATEWARE: Round plate and ramekin

RECIPE:

INGREDIENTS Yield: 1 Order
Tuscan Italian Bread 2 slices
Liquid Margarine brush on
Sliced Provolone Cheese 4 slices, (2 oz.)
Sun Dried Tomato Pesto 1 tbsp.
Bacon Slices, cooked 4 each
Sliced Fresh Mushrooms, see recipe 1 oz.
Scrambled Egg Mixture 1 egg
   
For Plated Sandwich  
Sun Dried Tomato Pesto 1-1/2 oz.
Basil Sprig 1 sprig
Fresh Fruit Garnish
Leaf Lettuce 1 leaf

PROCEDURE:

  1. Lightly brush both sides of the bread with liquid margarine.
  2. Place 2 slices of cheese on the unbuttered side of each slice of bread.
  3. Spread 1/2 tbsp. of the pesto over the cheese on each sandwich half.
  4. Place 2 slices of the bacon on each sandwich half.
  5. Place sandwich halves buttered side down, on the cooler part of the flat griddle.
  6. To cook mushroom omelet: Place mushrooms on the grill or in a sauté pan and cook until they begin to brown.
  7. Pour the scrambled egg over the mushrooms and form into a rolled omelet approximately the size of the bread.
  8. Place the cooked omelet on one half of the sandwich. Top with the other half.
  9. Grill the sandwich until golden.
  10. Flip the sandwich and grill on the other side until golden and the cheese is melted. Slice with serrated knife.


RECIPE: Wild Mushroom Mixture for Mushroom Egg and Bacon Press

UTENSILS: Colander, cutting board, chefıs knife, scale

PREP TIME: 6 minutes

SHELF LIFE: 3 days

RECIPE:

INGREDIENTS Approximate
Yield: 1-1/2 pounds
Shiitake Mushrooms, cleaned stems removed 1/2 pound
Button Mushrooms, cleaned stems removed 1 pounds
Baby Bellow, cleaned stems removed 1/2  pound

PROCEDURE:

  1. Wash mushrooms and drain well. Remove the stems and slice into 1/4 inch slices.
  2. Hold refrigerated for Mushroom Egg and Bacon Pressed Sandwich.


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