Portobello and Egg Sandwiches on Garlic Bread

When I made this I was ridiculously tired. I needed something quick and easy to make that wasn’t too boring. Egg sandwiches are a favorite comfort food in my household, but I wanted something with a little more attitude then just eggs and cheese. I made three sandwiches to serve as the main course for dinner. However, you could easily change this recipe up to fit your needs. For a dinner this pairs nicely with a cup of your favorite tomato soup. Picture located here [x]. 

Serves 3 

1 loaf frozen garlic bread

1 teaspoon salted butter

2  1/2 tablespoons olive oil, divided 

1 clove garlic, minced 

1 cup spinach

1 portobello mushroom, sliced 

1 tablespoon dried minced onion 

Salt and pepper to taste 

6 eggs 

1. preheat oven and cook garlic bread as instructed on package or longer, for a crispier bread, if desired. 

2. meanwhile heat butter and 2 tablespoons olive oil in a medium frying pan over medium-high heat. 

3. add garlic to pan and cook for about 1 minute but not until it is browned.

4. add mushrooms, sauté, stirring regularly until mushrooms are just beginning to become tender.

5. add spinach and minced onion, sauté until the mushrooms are tender and browned and the spinach is wilted. season with salt and pepper.

6. Empty frying pan into a bowl and put aside. Allow pan to cool a little but do not clean it. 

7. Heat frying pan again with the extra olive oil over medium-high heat.

6. fry eggs, break yolk just before removing the eggs from the pan and allow it to cook just enough so that the yolks won’t drip all over you but so that they are not a solid yellow. 

7. cut each half of the garlic bread loaf into thirds, for each third fill with two eggs and some of the spinach and mushroom mixture. 

8. serve with desired sides and enjoy!

Food Porn: Portobello and Egg Sandwiches on Garlic Bread. 

Fried Butter and Herb Ocean Perch Served over A Spinach and Kale Salad

Ocean Perch is a wonderful fish with a delicate flavor and a moderately firm texture. The meat is lean, flaky, and perfect for frying.

Serves 4

For Fish:

1 pound ocean perch fillets 

1 egg

1/2 cup butter, melted

2/3 cup panko

1/4 cup grated parmesan cheese

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

2 tablespoons olive oil

For Salad: 

The amounts of the ingredients for this are all based on preference and how much salad you want to make.

spinach

kale

sliced cucumber 

salted sunflower seeds 

crispy red peppers [x] or croutons 

caesar dressing homemade or store bought

olive oil

salt and pepper to taste

1. break egg into a shallow dish add butter and beat.

2. In a separate shallow bowl, combine panko, parmesan cheese, basil, oregano, salt, and garlic powder. 

3. Dip perch fillets into melted butter and press into the panko mixture to coat.

4. Heat oil over medium-high heat in a large frying pan.

5. Fry fillets for 4 minutes on each side or until fish is opaque on the inside and flakes easily with a fork.

6.  In a large bowl combine the first five salad ingredients.

7. Top with desired amount caesar dressing, extra olive oil, salt and pepper  and mix.

8. Top with fish and serve