You might want to put chili sauce on the table to accompany these savoury breakfast sandwiches. Since they're baked in the oven, you'll have lots of time for the other last-minute details.
- Portion size 8 servings
- Credits : Canadian Living Special Issue: Home for the Holidays 2008
MethodMushroom stuffing: In large skillet, heat butter with olive oil over medium heat; cook onions and garlic, stirring occasionally, until softened, about 3 minutes.
Add mushrooms, salt, thyme and pepper; cook, stirring often, until mushrooms are deep golden and no liquid remains, about 8 minutes.
Stir in dry sherry (if using) and cook for 1 minute. Stir in chopped parsley. (Make-ahead: Transfer to bowl and let cool completely; cover and refrigerate for up to 24 hours.)
In bowl, whisk together eggs, milk, salt, pepper and hot pepper sauce.
Trim off crust ends of loaf; cut loaf into sixteen 3/4-inch (2 cm) thick slices. Dip half of the slices into egg mixture; arrange on parchment paper-lined baking sheet. Top each with about 1/4 cup (50 mL) of the mushroom mixture and 1 slice of cheese.
Dip remaining slices in egg mixture and place on top to form sandwich, discarding any remaining egg mixture.
Bake in 375°F (190°C) oven, turning once, until crisp and golden brown on top, 20 to 25 minutes.
Nutritional facts Per serving: about
- Sodium 857 mg
- Protein 19 g
- Calories 423.0
- Total fat 17 g
- Cholesterol 157 mg
- Saturated fat 8 g
- Total carbohydrate 49 g
- Iron 21.0
- Folate 41.0
- Calcium 25.0
- Vitamin A 14.0
- Vitamin C 2.0