Folded Egg Sandwich with Herbed Chevre and Sautéed Mushrooms

A light omelet stuffed with sautéed wild mushrooms and herbed goat cheese on a toasted Honey Whole Grain English Muffin.



  • 1 Canyon Bakehouse Honey Whole Grain English Muffin, toasted
  • 1 Tbsp. Olive Oil
  • 1 Shallot, minced
  • 4 oz. Wild Mushrooms
  • 1 Clove Garlic, minced
  • Salt & Pepper
  • 1 large Egg, whisked
  • 2 oz. Herbed Goat Cheese


  1. Place a large skillet over medium heat and add the olive oil.
  2. Add the minced shallots and sauté until tender.
  3. Add the mushrooms and cook for 2 minutes before adding the minced garlic. Cook for 3-5 minutes more, until tender and fragrant. Season with salt and pepper to taste.
  4. Remove the mushrooms from the pan and set aside.
  5. Add more olive oil to the skillet, if needed. Add the whisked egg and cook until set. Flip, and brown the other side.
  6. Turn the egg out of the skillet. Fold the cooked egg into quarters with the goat cheese and mushrooms inside.
  7. Assemble the sandwich with the folded egg inside the toasted English muffin.


Difficulty: Easy

Prep: 5 min

Cook: 15 min

Servings: 1