Mushroom and Spinach Breakfast Sandwiches
with thyme sweet potato fries
- Shallots - 1 clove , chopped
- Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
- Eggs - 8
- Milk - 1/4 cup
- Butter - 1 Tbsp + 1 Tbsp
- Vinegar, red or white wine - 1/2 tsp
- Baby spinach - 2 oz
- Cheese, feta - 4 oz
- Sandwich rolls - 4
- Sweet potato fries, frozen - 20 oz
- Thyme leaves - 1 tsp
- Condiments - for dipping (like ketchup)
Heat oven according to directions on package for sweet potato fries.
Spread sweet potato fries out on a sheet pan. Pull thyme leaves off sprigs and sprinkle over top. Bake according to package directions.
Add mushrooms and a pinch of salt. Saute until tender, 5 to 6 minutes.
Add vinegar and spinach and stir until spinach is wilted, ~2 minutes. Push mushrooms and spinach to one side of the pan (or transfer to a plate if your pan is too small) and reduce heat to low-medium.
Add second part of butter to pan. When melted, pour in whisked eggs and scramble over low heat until cooked to your liking.
Crumble feta over eggs and stir in mushrooms and spinach. Season with some salt and pepper.
Toast sandwich rolls.
Top rolls with egg mixture and serve with sweet potato fries and your favorite dipping sauce (like ketchup) on the side. Enjoy!