Ingredients
SERVINGS: MAKES 4
Marinated Mushrooms
- ½ shallot, thinly sliced
- 1 sprig thyme
- 4 oz. king trumpet mushrooms (about 2), sliced ¼” thick, lightly scored
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1½ teaspoons kosher salt
Sautéed Kale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 large bunches kale, ribs and stems removed, leaves chopped (about 6 cups)
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Mushroom Mayonnaise
- ¼ cup dried mushrooms (such as black trumpets)
- ½ shallot, very finely chopped
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon very finely chopped rosemary
- Kosher salt and freshly ground black pepper
Assembly
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 large eggs
- 4 brioche, challah, or potato rolls, split, buttered, lightly toasted
- 4 slices Swiss cheese
- Green chile hot sauce (optional; for serving)
Preparation
Marinated Mushrooms
- Toss shallot, thyme, mushrooms, oil, vinegar, and salt in a medium bowl. Let sit at room temperature 1 hour.
Sautéed Kale
- Heat oil in a large skillet over medium heat. Cook onion and garlic, stirring often, until onion is softened and just translucent and garlic is golden, about 4 minutes.
- Working in batches, add kale, tossing and letting it wilt slightly before adding more. Reduce heat to medium-low and cook kale, tossing often, until tender, 12–15 minutes. Mix in red pepper flakes and season with salt and pepper.
Mushroom Mayonnaise
- Place dried mushrooms in a small bowl and cover with boiling water; let stand until rehydrated and pliable, 5–8 minutes. Drain, squeeze out excess moisture, and finely chop.
- Mix mushrooms, shallot, mayonnaise, lemon juice, and rosemary in a small bowl; season with salt and pepper. Cover and chill.
- Do Ahead: Mayonnaise can be made 3 days ahead. Keep chilled.
Assembly
- Heat oil in a medium skillet over high heat. Drain marinated mushrooms, pat dry, and cook until deep golden brown, 6–8 minutes per side.
- Meanwhile, heat butter in a medium nonstick skillet over low heat and cook eggs, stirring occasionally with a heatproof spatula, until just barely set, about 4 minutes (or cook over easy, if you prefer).
- Heat broiler. Spread cut sides of rolls with mushroom mayo (you may have some left over). Place rolls, cut side up, on a broilerproof rimmed baking sheet. Layer bottom halves of rolls with marinated mushrooms, kale mixture, scrambled eggs, and cheese. Broil until cheese is melted.
- Close sandwiches and serve with hot sauce, if desired.
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