Egg & Mushroom Breakfast Sandwich

Ingredients

Mushrooms

• 1/3rd cup of ketchup
• 1 tablespoon of molasses
• 1 teaspoon of chipotle sauce or peppers
• 1/2 lb / 227g of white button mushrooms sliced
• 2 tablespoons of butter

Sandwich

• 4 hamburger buns
• 3 tablespoons of butter
• 12 beaten eggs in a bowl
• 8 slices of processed cheddar cheese

Garnishing

• 1/4 cup of mayonnaise
• 1 large tomato sliced
• 4 leaves of Boston lettuce
• 1 sliced green onion
• 1/4 cup of chopped coriander
• 1 quartered lime

Directions

1. In a microwave-safe bowl, mix the ketchup, molasses and pepper together and microwave for 30 seconds. You now have a homemade sweet barbecue sauce.
2. Set a pan on medium-high heat and toss the mushrooms in butter. Once they’re coated and lightly sweat, add 2 tablespoons worth of the barbecue sauce and mix them in for 1 minute. Once done, transfer to a plate and set aside.
3. Prepare the middle rack and preheat the oven to 375F/190c
4. Clean the pan and set it back on medium-high heat and toast the hamburger buns and put them aside.
5. Wipe the pan, set it back on the same heat and and melt the remaining butter in there. Pour in all the eggs, salt & pepper them and move the bottom layer around using a spatula until the eggs become cooked but still tender and moist (roughly 3 minutes).
6. Divide the eggs into 4 with the spatula, add a slice of cheese on each section and put the pan into the oven for 2 minutes or until the cheese melts.
7. Spread the mayo & butter on either side of every hamburger bun and assemble the sandwiches in the following order: Cheese > mushrooms > eggs > lettuce > tomato > green onions > coriander. Squeeze the lime over your creation and place the top bun.