Whether you’re craving a hearty breakfast or a satisfying midday bite, you can’t go wrong with this panini. Scrambled egg, mushroom, and gooey melted cheese tucked between slices of golden, crisped bread—pressed to perfection. They are so quick and easy to make, and ideal if you’re in a rush.

Egg, mushroom and cheese panini

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Prep Time 15 minutes mins

Course Breakfast, Lunch

Ingredients

  

• 1 Panini roll
• 2-3 large mushrooms, wiped and sliced
• knob of unsalted butter
• 2 eggs beaten
• 2 slices of gouda cheese
• Sprinkle of fresh parsley
• Salt and pepper

Instructions

 

• Cut the panini lengthways in half.
• Heat some butter in a saucepan and gently fry the mushrooms, seasoning with a small pinch of salt and pepper for 3 minutes or until just until starting to brown. Remove and set aside.
• In the same saucepan, add some more butter pour in the eggs and scramble them over a low heat. Top tip: you might want to clean out the pan so that your eggs don't turn a brown colour.
• Evenly distribute the cheese slices over one half, top with scrambled eggs and mushrooms. Sprinkle with parsley and top with the remaining cheese, popping the other half of the loaf on top.
• Cooking on a panini press or a George Foreman. Toast on a pre-heated panini press for 2-3 minutes, or until the bread is golden brown, and toasted and the filling warmed through
• NOTE: If you don't have a panini maker, you can easily make this in a griddle pan or regular pan by heating to medium, place the sandwich in the pan and compressing with a smaller pot lid. Flip sandwich after a few minutes and repeat, lowering the heat after sandwich is browned to melt cheese.