Panera Fried Egg Sandwich

Have had a Panera Fried Egg Sandwich from Panera Bread the bakery-cafe? If you haven't, you should try it. If you have had it and would like to reproduce this delicious sandwich at home, here's the recipe.

Click here to go to the recipe now.

You can find it on Panera's website along with several other of their delicious sandwiches and other recipes. I love bread and have to make sure I don't overdo it. But when I find a good sandwich recipe I just have to try it at least once.

So here you go, the recipe. And if you just want to try it without making it, head on over to Panera's. I'm sure they'll make one especially for you.

Fried Egg Sandwich with Parmigiano-Reggiano and Crimini Mushrooms

4 tablespoons (1/2 stick) salted butter
3 large crimini mushrooms, thinly sliced
salt and freshly ground black pepper, to taste
2 large eggs
2 slices Sourdough bread, toasted
1/4 cup Parmigiano-Reggiano cheese, grated, loosely packed

In a medium sauté pan over medium heat, heat 2 tablespoons of the buttter. Sauté the sliced mushrooms with salt and pepper for about 3 to 5 minutes, until most of the liquid has cooked out. Remove from pan and wipe clean.

In the same sauté pan, heat the remaining butter over medium-high heat and crack both eggs into the hot pan, being careful not to break the yolks. Season with salt and pepper. When the egg white begins to turn opaque and bubble on the sides, gently flip the eggs over. Cook for 1 to 2 minutes longer. Top one slice of toast with the eggs, sautéed mushrooms and grated cheese. Top with the other slice of bread and enjoy.

Makes 1 serving

From The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. Copyright © 2004 by Panera Bread.

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