Breakfast Club Sandwich

Ingredients

• 6 slices light rye bread (we used Helgas Brand)
• 2 slices short cut (Canadian) bacon (we used Coles Brand)
• ¼ onion, diced
• 4 med sized mushrooms (140g)
• 4 slices tomato
• ½ cup lettuce, shredded
• Spray cooking spray
• Light Marg Spread
• 1 tbsp. BBQ Sauce

Method

1. 1In a small non-stick frypan, spray with cooking spray and sauté onions and mushrooms for 4-5 mins until all cooked. Season with S & P, turn off heat and set aside.
2. 2Cook bacon in non-stick frypan, sprayed with cooking spray. When both sides cooked, take off heat and place on paper towel.
3. 3Same pan, cook the 2 eggs, with a little cooking spray. Turn over so both side cook.
4. 4Toast your bread, lightly – don’t over toast. Spread the toast with a thin layer of light marg spread.
5. 5Divide mushroom mixture onto 2 slices toast, spread out.
6. 6Place 1 slice of bacon on each mushroom toast.
7. 7Place another slice of toast on top.
8. 8Then place lettuce and tomato slices, egg and squeeze a little BBQ sauce on top of the egg.
9. 9Finish with the last slice of toast. Cut all crusts off with a sharp knife, and then cut the sandwich in half.
10. 10Place a toothpick in the centre of each one and serve immediately.