Balsamic Mushroom Egg Sandwich

That sandwich you always see stacked high on Pinterest but takes way too much work to make? This is not that sandwich. This one is easy to make AND stacked high with marinated sautéed mushrooms, green goddess dressing, arugula and an egg (or two). The bread (or lack thereof) is what makes it - because while we used a whole grain artisan sliced loaf from our local market, you can grab your favorite loaf or omit it all together for a delicious low-carb brunch. #TeamMoreArugula

This dish also makes no meat Mondays a breeze. Mushrooms are a filling substitute for meat in this dish, and the eggs add even more protein to keep you fuller, longer. We debated adding cheese to the sandwich but with the creamy dressing, we didn’t even miss it! Now, you don’t have to coat your bread in butter. Olive oil is a great substitute, but if you aren’t counting brunch calories then salted butter really makes a delicious difference!

The Green Goddess Dressing is a versatile sauce that you will want to put on everything. The recipe makes a little more than you will need for just 4 sandwiches, and we suggest using that surplus on pastas, salads, chip dip, potato salad… the possibilities are endless.

Balsamic Mushroom Egg Sandwich

Balsamic Mushroom Egg Sandwich

Toasted multigrain sourdough stacked with sauteed balsamic mushrooms, creamy green goddess dressing, crunchy arugula and a runny fried egg.

Makes: 4 servings

Balsamic Mushroom Egg Sandwich

Prep time:

Cook time:

Green Goddess Dressing Ingredients
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1 bunch basil
  • 1/2 cup mayo
  • 1/2 cup greek yogurt
  • 2 TBSP Lemon Juice
  • 2 Cloves Garlic
  • 1 tsp anchovy paste
  • 1/4 cup olive oil
  • 1 tsp Salt
  • Pepper to taste

Sandwich Ingredients
  • 8 slices of multigrain sourdough bread
  • 1 lb mushrooms (cremini, shitake, button all work great!)
  • 1/4 cup balsamic vinegar
  • 1 clove garlic
  • 1 shallot
  • 4-8 eggs (1-2 per sandwich depending on how hungry you are!)
  • 2 cups arugula
  • 1 tsp salt
  • 1 tsp pepper

  1. Heat your oven to 425 degrees.
  2. Butter each piece of bread and lay flat on a baking sheet lined with aluminum foil. Place in the oven at 425 for about 8 minutes or until lightly toasted.
  3. Place all ingredients for Green Goddess Dressing except for the olive oil into blender or food processor. Blend until herbs are incorporated, then slowly add olive oil until the mixture loosens into a dressing. If it is still a paste, slowly add 1 TBSP of water at a time until you have the right consistency.
  4. Add a drizzle of olive oil to a pan and heat over medium heat. Slice the mushrooms and mince the garlic and the shallot then add to the pan. After 5 minutes, lightly salt the mushroom mixture and add balsamic vinegar. Reduce for about 10 minutes or until vingar is absorbed into the mushrooms. Add pepper to taste.
  5. In a nonstick pan, add a drizzle of olive oil and heat to medium. Fry eggs until crispy texture forms on the bottom, but yolks are still runny.
  6. Place a spoonful of mushrooms on 4 pieces of bread, add arugula, 1-2 eggs and a drizzle of Green Goddess Dressing. Top each sandwich with another piece of bread and enjoy!.