Rating: 3.5 stars
4 Ratings
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  • 4 Ratings
Georgia Freedman


Credit: Josh Wand

Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Cook the portobellos four at a time: Heat 2 tablespoons of the oil in a nonstick pan over medium heat until hot. Season the portobellos with salt and pepper and cook until lightly browned, about 2 minutes per side. Remove the portobellos from the pan and set them on a paper-towel-lined plate.

  • Season each of the tomato slices with a pinch of sugar and sear them in the pan until lightly browned, about 1 minute per side. Add the turkey slices to the pan and sear until they start to brown, about 10 seconds per side. Set the tomato and turkey aside.

  • Meanwhile, add the remaining 2 tablespoons of the oil to the skillet and set over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for sunny side up.

  • To make sandwiches, set four of the portobello caps upside-down on plates, top each with one-quarter of the tomato and turkey and one egg, then cover with the remaining caps.