FORAGER SANDWICH
"Acid and texture are the most important things," says chef Eli Kulp. His hearty vegetarian breakfast sandwich-with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll-proves his point.
Provided by Eli Kulp
Yield Makes 4 servings
Number Of Ingredients 26
Steps:
- Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
- Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just translucent and garlic is golden, about 4 minutes.
- Working in batches, add kale, tossing and letting it wilt slightly before adding more.
- Reduce heat to medium-low and cook kale, tossing often, until tender, 12-15 minutes.
- Mix in red pepper flakes and season with salt and pepper.
- Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5-8 minutes. Drain, squeeze out excess moisture, and finely chop.
- Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
- Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown, 6-8 minutes per side.
- Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).
- Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale mixture, scrambled eggs, and cheese. Broil until cheese is melted.
- Close sandwiches and serve with hot sauce, if desired.
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