Quick meals · Contemporary
Egg and Mushroom Sandwich with Avocado Slaw
A hearty mushroom-and-egg sandwich layered with bright avocado cabbage slaw on toasted whole-grain bread.
Jump to recipe20 min prep · 15 min cook
Before you start
- A wide skillet keeps mushrooms from steaming.
- For portable sandwiches, use fully set egg yolks and pack slaw separately.
Complete recipe
Egg and Mushroom Sandwich with Avocado Slaw
4 servings
Ingredients
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon soy sauce
- 4 large eggs
- 2 cups shredded cabbage
- 1 ripe avocado
- 1 tablespoon lime juice
- 2 scallions, sliced
- 8 slices whole-grain bread
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper
Step-by-step instructions
- Heat 1 tablespoon oil in a skillet over medium-high. Cook mushrooms without stirring for 3 minutes, then continue until browned. Add soy sauce and pepper.
- Cook eggs in remaining oil until whites set and yolks reach your preferred doneness. Season lightly.
- Mash half the avocado with lime juice and a pinch of salt. Toss with cabbage and scallions; slice the remaining avocado.
- Toast the bread and spread four slices with Dijon. Layer mushrooms, egg, avocado slices, and slaw.
- Close the sandwiches, press gently, and serve immediately.
Tips for the best results
- A wide skillet keeps mushrooms from steaming.
- For portable sandwiches, use fully set egg yolks and pack slaw separately.
Make ahead, storage, and leftovers
Refrigerate cooked mushrooms and slaw separately for up to 2 days. Assemble sandwiches fresh.
Frequently asked questions
Can I make it vegan?
Replace the egg with pan-seared tofu seasoned with turmeric and black salt.
Which bread is best?
Choose sturdy whole-grain sourdough or seeded sandwich bread that can hold the juicy filling.