Best Ever Portobello Breakfast Sandwich

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Who doesn’t love leftovers for breakfast after a night of grilling?

If you’re like me, you usually grill a surplus of vegetables so you can devour them over several meals. After all, you put in all that work! Why not cook a few more AND pair them with Hunts Best Ever Ketchup?

Hunt’s tomatoes are California-grown and make for such a delicious and thick ketchup that you’ll never want to be without it on grill night!

Sometimes when we have large get togethers, my friends and I don’t get to cooking all of the fresh vegetables, so it’s up to me to prepare them the next day. One of the best vessels for serving them up is in a breakfast sandwich.

Since I don’t usually feel like firing up the grill again, I do all of the cooking in the kitchen. So, the recipe below is a breakfast sandwich you can make sans grill. Or, you can grill the mushrooms and shishito peppers the night before and put this sandwich together in a jiffy! Whatever strikes your fancy!

Best Ever Portobello Breakfast Sandwich

Ingredients
Extra virgin olive oil
½ cup balsamic vinegar
10 cloves garlic, minced, divided
Kosher salt and freshly ground black pepper
4 large Portobello mushrooms, cleaned and stemmed
4 slices Gruyere or Swiss cheese
1/2 lb baby arugula
16 small shishito peppers
4 large eggs
4 brioche hamburger buns
Hunt’s Best Ever Ketchup 

Directions
Preheat the broiler and add mushrooms to a baking sheet.

In a medium bowl, combine the olive oil, balsamic vinegar, and 6 cloves garlic. Season with salt and pepper. Pour the marinade over the mushrooms and set aside.

Transfer the mushrooms to the broiler and broil for 5 minutes on each side. In the last minute of broiling, add cheese slices to the mushrooms and allow the cheese to melt. Keep warm.

In a medium skillet, heat olive oil over medium heat. Add 2 cloves garlic and cook until fragrant, about 30 seconds. Stir in arugula and season with salt and pepper. Sautee until wilted, about 2 minutes. Transfer to a plate.

To the same pan, heat an additional tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shishito peppers and season with salt and pepper.  Stir occasionally, until partially blackened. Remove from heat.

Break four eggs into small ramekins. Heat 2 tbsp olive oil over medium-high heat in a small cast iron skillet. Pour one egg at a time to the skillet. Using a spoon, baste egg with olive oil from the pan and cook for about 1 minute, until the edges are crisp, and the yolk just begins to thicken. Transfer to a paper towel-lined plate and repeat with remaining eggs. Season eggs with salt and pepper.

Toast brioche buns if desired.

Prepare the sandwich: Spread copious amounts of ketchup to both sides of the bun. Top the bottom half of the bun with arugula followed by the Portobello mushroom, shishito peppers, and egg. Finish with remaining bun half and enjoy!


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