This decadent breakfast sandwich is no joke. Spoil yourself with tender steak strips, sautéed mushrooms, a fried egg and a creamy blue cheese spread on grilled focaccia.
Source: The Mushroom Council
Blue Cheese Spread:
Beat all ingredients together until smooth. Chill.
Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.
For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.
For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.
Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.
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