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Grilled Egg Royale



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6 cups fresh mushrooms, sliced (about 1 lb.)
1/3 cup butter or margarine, melted (about 3 oz.)
48 slices sourdough, herbed, panini or light rye bread (about 3/4 oz. each)
48 slices reduced-fat Swiss cheese (about 3/4 oz. each)
24 large eggs
48 slices firm tomatos, thinly sliced (about 4 lb.)
Reduced-fat Parmesan-Peppercorn or Ranch dressing, as needed


  1. 1
    Sauté mushrooms in spray-coated or nonstick skillet. Keep warm.
  2. 2
    Lightly butter one side of each bread slice and place on grill.
  3. 3
    Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed.
  4. 4
    Fry eggs on grill: flip over and cook until whites are completely set (completely coagulated and firm), and yolks begin to thicken (no longer runny, but not hard).
  5. 5
    Assemble sandwiches: layer over half of the bread slices one fried egg, 1 tbsp. mushrooms, 2 tomato slices, and 1 tbsp. dressing.
  6. 6
    Close with remaining bread slices. Serve immediately.


Dressing: Bacon and tomato dressing or Thousand Island dressing may be substituted

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preparation methods
cuisines North & South American, Other North American
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