Fried Egg, Mushroom and Mozzarella Sandwich (Curtis Aikens2) Recipe
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Directions:
- In a small saute pan, with a cover, saute mushrooms in 1 tablespoon butter until they begin to brown, remove from pan and season, set aside. In the same pan melt remaining butter and add egg, when the white is slightly firm break the yolk and spread it over the egg. Top the egg with mushrooms and shredded mozzarella and cover the pan. Cook until cheese melts. Garnish with chopped parsley. Remove with a spatula to buttered pumpernickel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.28 Kcal (1655 kJ) | ||
| Calories from fat | 259.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.78g | 44% | |
|---|---|---|---|
| Cholesterol | 252.16mg | 84% | |
| Sodium | 443.17mg | 18% | |
| Potassium | 379.37mg | 8% | |
| Total Carbs | 16.18g | 5% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 20.27g | 41% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.5mg | 14% | |
| Calcium | 327mg | 33% | |
| Amount Per 100 g | |||
| Calories | 195.93 Kcal (820 kJ) | ||
| Calories from fat | 128.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.27g | 44% | |
|---|---|---|---|
| Cholesterol | 124.99mg | 84% | |
| Sodium | 219.67mg | 18% | |
| Potassium | 188.04mg | 8% | |
| Total Carbs | 8.02g | 5% | |
| Sugars | 0.95g | 8% | |
| Dietary Fiber | 1.53g | 12% | |
| Protein | 10.05g | 41% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.2mg | 14% | |
| Calcium | 162.1mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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