Egg Sandwich with Mushroom Hash

Ingredients:

  2 tsp butter

  1 small potato, diced

  ½ lb mushrooms, sliced

  2 cloves garlic, fnely chopped

  2 eggs

   salt and pepper

  2 rolls, 2 English muffns, 

or 4 slices of bread

addi t ions

   tomato, sliced

   avocado

   cheese

var iat ions

   potato and onion

   potato and pea

   collards and bacon

   zucchini 

   chorizo and green chili

Method:


Melt half the butter in a pan on medium heat, then throw in the potato
and cook for 5 minutes, stirring minimally. Season with salt and
pepper. Add the mushrooms and garlic, as well as a splash of water if
the potatoes are getting stuck to the pan. Cook for another 5 minutes,
until the mushrooms are brown and have shrunk down.
Test the potato by piercing one piece with a fork. If it goes through
easily, you’re done. If not, cook for a few more minutes. (The smaller
the potatoes are chopped, the quicker they’ll cook.) Taste and adjust the
seasoning to your preferences.
Melt the other teaspoon of butter in another pan on medium heat. Crack
the eggs into the pan and dust with salt and pepper again. Salt and
pepper are critical to these ingredients, so don’t worry about overdoing it.
If you like your eggs sunny-side up, place a lid over the pan to ensure
the whites will cook through without making the yolks hard. Once the
whites are no longer translucent, take them off the heat.
If you like eggs over-easy (my favorite), wait until the yolks are cooked
but still look runny, then fip each egg with a spatula and let the other
side cook for about 15 seconds. That’ll get your whites fully cooked, but
keep the yolks runny—the best. If you prefer hard yolks (please no!),
then cook for a little longer.
Toast the bread or bun, then assemble it into a sandwich, using any
condiments you like. Way better than what you’ll fnd at the corner deli. b r eakfas t 26

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