Directions
Step 1
In a big skillet over -medium-high warmth, soften 1 tablespoon of the ghee. Add the bread slices and prepare dinner with out flipping till golden on one facet, 1–2 minutes. Switch to a plate toasted-side down and put aside.
Step 2
In the identical skillet, soften the remaining 2 tablespoons of ghee. Add the mushroom, season with salt and black pepper, and prepare dinner, urgent the mushroom down with a spatula and flipping as soon as, till golden brown and crisp on each side, about 4 minutes complete. Transfer the mushroom to at least one facet of the skillet and prime it with the cheddar. Crack the egg into the open area and prepare dinner till the white is about, about 2 minutes. Flip the egg and switch off the warmth.
Step 3
Unfold mustard on the untoasted sides of the bread. High one slice with the lettuce and pickled onions and the opposite with the mushroom, then the egg. Shut the sandwich, reduce it in half, and serve.
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In a big skillet over -medium-high warmth, soften 1 tablespoon of the ghee. Add the bread slices and prepare dinner with out flipping till golden on one facet, 1–2 minutes. Switch to a plate toasted-side down and put aside.
-
In the identical skillet, soften the remaining 2 tablespoons of ghee. Add the mushroom, season with salt and black pepper, and prepare dinner, urgent the mushroom down with a spatula and flipping as soon as, till golden brown and crisp on each side, about 4 minutes complete. Transfer the mushroom to at least one facet of the skillet and prime it with the cheddar. Crack the egg into the open area and prepare dinner till the white is about, about 2 minutes. Flip the egg and switch off the warmth.
-
Unfold mustard on the untoasted sides of the bread. High one slice with the lettuce and pickled onions and the opposite with the mushroom, then the egg. Shut the sandwich, reduce it in half, and serve.
