Bacon, Egg and Morel Sandwiches

Bacon, Egg and Morel Sandwich

Here’s a tasty way to get your minimum daily requirement of vitamins B, E and M (Bacon, Eggs & Morels, of course). A couple of these hearty sandwiches are just what the doctor ordered to put some pep in your step and a smile on your face .

This savory sandwich has all the elements of a classic country breakfast, neatly contained in a single delicious package, but its appeal goes far beyond breakfast; we’d eat if for breakfast, lunch or dinner and for between-meal snacks too.  Why not?  Who could resist rich butter-fried wild morel mushrooms, cozied up to bacon & eggs?

No need for fancy fixings or unnecessary utensils (like knives & forks) either. When you’re eating the best that Mother Nature has to offer, all you need are two hands and willing appetite.


A dish of butter-fried morels. What could be finer?

Bacon, Egg and Morel Sandwiches

When hunger strikes, what mushroom hunter could resist a plate of egg and bacon sandwiches stuffed with morels?

Serves 2

  • 3 strips of bacon, cut in half
  • 2 Tbsp unsalted butter, plus extra for spreading
  • 2 – 4 oz fresh morel mushrooms, cleaned
  • 2 large eggs
  • 2 Ciabatta or other rolls, split
  • salt and freshly ground black pepper
  • fresh chives, chopped

Put the bacon into a cold non-stick frying pan.  Cook over medium heat in its own fat, turning frequently, until crisp. Transfer the bacon to a paper towel-covered plate and keep warm. Drain all but 1/2 Tbsp bacon fat from the pan.

Slice the cleaned morels lengthwise into halves or quarters, depending on the size. Add 1 Tbsp butter to the pan and return to medium heat.  When the butter has melted, add the morels. Cook until the mushrooms are soft and any mushroom liquid has evaporated. Transfer the morels to a small bowl and keep warm.

Add the remaining 1 Tbsp butter to the pan and return once again to medium heat. Carefully break the eggs into the pan and fry sunny side up until the white is just set and the yolk is still nice & liquidy.

While the eggs are cooking, toast the Ciabatta rolls and spread with butter. Layer the bottom half of each roll with bacon, heap on the morels and slide a fried egg onto the mushrooms. Add salt and pepper to taste and sprinkle generously with chopped chives. Top with the second half of the roll and serve while warm.

Bacon, Egg and Morel Sandwich

Bacon, Egg and Morel Sandwiches


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