Prepare the Dijon Sauce and Muffins

Begin by combining all the Dijon sauce ingredients in a small bowl. Stir well until thoroughly mixed, then set it aside. Next, toast all four halves of your English muffins to a golden crisp. Once toasted, generously spread the prepared Dijon sauce evenly over each of the four muffin halves. This forms the flavorful base for your mushroom melt.

Sauté the Mushrooms and Green Onions

Wash your mushrooms thoroughly and slice them evenly. Chop the green onions, reserving about 2 tablespoons for garnish later. Divide the unsalted butter in half and melt it over medium heat in a large skillet, ensuring it covers two separate areas. Add the sliced mushrooms to one side of the pan and the chopped green onions (the portion not reserved for garnish) to the other. Sprinkle the mushrooms with ¼ teaspoon of seasoning salt, then cover the skillet. Cook for about 5 minutes, stirring the mushrooms periodically, until both the mushrooms are tender and the green onions are lightly browned and softened. Don’t worry if the onions and mushrooms mix a little; it only adds to the flavor!

Assemble Base & Prepare for Eggs

Once the green onions are lightly browned and fragrant, remove them from the pan. Distribute the cooked green onions evenly over the Dijon-sauced English muffin halves. Now, reduce the stove element to medium-low heat. Use a spatula to scrape any remaining green onion bits to the side or remove them. For a very clean cooking surface for the eggs, you can carefully wipe the pan with a damp paper towel (use an oven mitt for safety!). Spray the cleaned area with a non-stick cooking spray, preparing it for the eggs.

Cook the Eggs

While the mushrooms continue to cook on the other side of the skillet, it’s time to cook the eggs. You can simply fry them to your liking (over easy, sunny side up, etc.). For perfectly round eggs, a cookie cutter (approximately 3 inches in diameter) is a great tool. Spray the inside of the cookie cutter with non-stick cooking spray, place it in the pan, and crack an egg inside. Remove the cookie cutter once the egg whites begin to set. Alternatively, if you prefer a different texture, you can opt for quick poached eggs – refer to our “Top Tip” section for a simple microwave method.

Finalizing Eggs and Mushrooms

If you used a cookie cutter for shaping, once your eggs are cooked, you can spray the cookie cutter again and use it to trim the cooked egg into a neat circular shape for a more polished presentation. Keep a close eye on your mushrooms while the eggs are cooking, as their cooking time might be slightly shorter or longer depending on how firm you like your eggs. The mushrooms should be tender and lightly browned.

Melt the Mozzarella & Assemble

Once your eggs are done to your liking, carefully place each fried egg on top of the cooked green onions on your English muffin halves. For the mushrooms, sprinkle the shredded mozzarella cheese over the sautéed mushrooms in the skillet and cover for a minute or two until the cheese is perfectly melted and gooey. Alternatively, for a cheesier experience, you can melt some cheese directly on the mushrooms and some directly on the eggs, as shown in the photo above, allowing it to gently melt over the warm egg.

Variations & Substitutions

This Breakfast Mushroom Melt recipe is incredibly adaptable! Feel free to customize it based on your preferences or what you have on hand.

• Mushrooms: For convenience, you can opt for pre-sliced mushrooms to save prep time. While Cremini mushrooms offer a deep flavor, regular white button mushrooms also work beautifully. You could even experiment with different varieties like shiitake or oyster mushrooms for a gourmet twist.
• Eggs: The eggs can be prepared to your exact preference – fried over easy, sunny side up, hard-cooked, or soft-cooked. For a quick alternative, consider making microwave poached eggs (see our “Top Tip” below for instructions).
• English Muffins: If whole wheat isn’t your preference, white English muffins are a classic choice. You can also substitute with other toasted thin buns, sourdough slices, or even gluten-free bread for a different texture.
• Dijon Sauce: If you don’t have all the specific ingredients for our Dijon sauce, a store-bought burger sauce or a simple mix of mayonnaise and a touch of Dijon mustard can serve as a quick substitute. Remember to add Dijon gradually, tasting as you go to achieve your desired flavor intensity.
• Seasoning Salt: We recommend Lawry’s for its balanced flavor, but other brands like Hy’s or your favorite all-purpose seasoning salt will work just fine.
• Spicy Kick: To add a bit of heat, mix chili pepper flakes into your Dijon sauce. A dash of your favorite hot sauce or a pinch of cayenne pepper will also do the trick.
• Fat Alternatives: If you’re looking to reduce fat or prefer a different flavor, you can use light butter, salted butter (adjust seasoning salt accordingly), or even olive oil for sautéing the mushrooms.
• Cheese: While mozzarella is key for that “mozza burger” vibe, other melty cheeses like provolone, cheddar, or even a blend of Italian cheeses would be delicious.
• Add-ins: Consider adding thinly sliced bell peppers, spinach, or even some crumbled cooked veggie bacon for extra flavor and nutrients.

Top Tip: Quick Microwave Poached Eggs

Essential Equipment for Success

To create this delightful Breakfast Mushroom Melt efficiently, you’ll need a few standard kitchen tools:

• A large non-stick skillet for sautéing mushrooms and cooking eggs.
• A sturdy spatula for flipping and handling ingredients.
• A good, sharp knife and a cutting board for preparing mushrooms and green onions.
• A cheese grater if you’re grating your own mozzarella.
• A round cookie cutter, approximately 3 inches in diameter (optional, but highly recommended for perfectly shaped eggs and presentation).

*Refer to the recipe card below for recommended equipment links and photos to help you get started.

Storage & Make-Ahead Tips

Proper storage is key to enjoying your Breakfast Mushroom Melt leftovers or preparing components in advance:

• Cooked Components: Store any leftover cooked green onions and sautéed mushrooms separately from the Dijon sauce and cooked eggs in airtight containers in the refrigerator for up to 2 days.
• Make-Ahead: If you plan to prepare this dish in advance, we recommend making everything except the eggs. Cook the eggs fresh just before serving to ensure the best texture and flavor.
• English Muffins: Toasted English muffins can be stored at room temperature for a day if needed, though fresh toasting is always best.
• Freezing: Unfortunately, the assembled mushroom melt ingredients, particularly the eggs and cooked mushrooms, do not stand up well to freezing. The texture can become undesirable upon thawing.
• Storing Raw Mushrooms: To extend the shelf life of uncooked mushrooms in your fridge, store them in a brown paper bag. This allows them to breathe and prevents them from getting slimy.

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