Eryngii Breakfast Sandwich

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Eryngii Breakfast Sandwich

Easy to make ahead of time or to prepare as a meal prep, this Breakfast sandwich is sure to keep you full in the morning!

Makes 4 Servings 


1 Package(100g)  Eryngii (King Trumpet)
1/2 Package (50g) Bunapi
1/2 Package (50g) Maitake 
2 Cooked Strips Bacon 
100g Komatsuna (Japanese Mustard Spinach), or substitute with Mustard Greens or Spinach 
Salt, to taste 
Pepper, to taste 
2 Tsp Miso 
4 Tbsp Mayonnaise 
4 Tbsp Parmesan Cheese 
4 English Muffins 


  1. Remove Bunapi base and divide it into small closets along with Maitake. Slice the Eryngii. Cut the bacon in half and cut the komatsuna, or spinach,  into 2 in (5 cm) sections.
  2. In a saucepan saute mushrooms and bacon. Add miso and mayonnaise. Meanwhile, toast English muffin. 
  3. Assemble Sandwich by adding mushroom bacon mixture to the sandwich making sure to season with salt, pepper, and cheese. 
  4. Serve along with komatsuna or place into the sandwich. 

Recipe Adapted from