Quick and easy, this hearty breakfast sandwich will satisfy even the hungriest among us.
- Heat the oil and 30g of the butter in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring often, for 8-10 minutes or until soft and golden. Season well with salt and pepper. Transfer to a bowl. Cover with foil to keep warm.
- Heat remaining butter in the frying pan over medium-high heat. Crack eggs into pan and cook for 2-3 minutes or until bases are crisp and golden. Turn over and cook for a further 1 minute, if desired. Remove from the pan and keep warm. Add ham to pan and cook for 1-2 minutes each side or until light golden and warmed through.
- Meanwhile, toast bread. Butter one side of each slice of bread. Top 4 slices with the spinach leaves, mushrooms, ham and egg. Serve the second slice of toast off to the side. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set