Best Ever Portobello Breakfast Sandwich


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

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 

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!



Zucchini Fries with Hunt’s Best Ever Ketchup

Summer is officially upon us! That means there will not only be a lot of grilling and barbecuing but also a LOT of zucchini growing in our gardens.

I can think of no better way to use up summer’s gift of fresh zucchini than making fries to serve up with your summer barbecue and dipping them in Hunt’s Best Ever Ketchup. So much yum! The zucchini is super sweet and pairs so well with the ketchup’s flavors.

Hunt’s Best Ever ketchup is grown with vine-ripened tomatoes from California and is made without high fructose corn syrup. It’s thick, and rich, and perfect for all of your summer cookouts!

Zucchini Fries with Hunt’s Best Ever Ketchup

Time: 30 Minutes
Serves 2-4

Light olive oil, for deep-frying
2 large eggs
Kosher salt and freshly ground black pepper, to taste
¾ cups flour
1 cup panko breadcrumbs
1 cup parmesan, grated
2 large zucchini, halved, cut into 4-inch by 1/3-inch strips
Hunt’s Best Ever Ketchup, for serving
Thyme leaves, for garnish
1 lemon, cut into wedges

In a large skillet or Dutch oven, add olive oil to reach a depth of 1 inch. Heat the olive oil over medium heat until the temperature reaches about 350 F.

Beat two large eggs in a medium bowl and add salt and pepper to taste. Add flour to a medium plate. Combine panko, parmesan, salt, and pepper on another large plate.

Coat zucchini in the flour, then dip into the eggs, shaking off any excess. Dip the strips into the panko. Add coated strips to a large baking sheet lined with parchment paper.

Add zucchini to the oil in batches, and fry until golden brown, about 2-3 minutes. Add to a paper towel-lined plate to drain. Serve the fries on a large plate with Hunt’s Best Ever Ketchup and lemon wedges. Garnish zucchini with thyme and additional parmesan if desired.