Open-Faced Lion's Mane Breakfast Sandwich

Brought to us by chef and dietitian Adriene Worthington, @t_rex_stomp, this breakfast sandwich is as tasty as it is unique.


Worthington is a graduate of Scottsdale Culinary Institute and a registered dietitian who has worked in various aspects of the food world.

From overseeing nutrition programming and recipe development at a large food bank, to teaching a plant protein course at CSCA, to working behind a natural wine bar, her passion for food has always been part of her career. 

Read on to learn how to make Worthington's Open-Faced Lion's Mane Bacon and Egg Sandwich!




  • 6 Ounces Lion's Mane Fat Moon Mushrooms
  • ½ Teaspoon Salt
  • ¼ Teaspoon Brown Sugar
  • 1 Teaspoon Smoked Paprika
  • ⅛ Teaspoon Black Pepper
  • 1 Avocado
  • 1 Tablespoon Mayonnaise 
  • 2 Tablespoons Neutral Oil (canola, vegetable, etc.)
  • 1 Tomato, sliced 
  • 4 Slices Bread, lightly toasted
  • 4 Hard Boiled Eggs, sliced 


How to Make:

  1. Cut mushrooms into ⅛-inch slices.

  2. In a bowl, combine salt, brown sugar, smoked paprika, black pepper.

  3. Add Lion's Mane slices and gently toss, making sure to coat the slices well. Set aside and allow to rest for 15-20 minutes.

  4. In another bowl, mash avocado with mayonnaise. 

  5. Add oil to a pan over medium heat. When it shimmers, add Lion's Mane slices. Do not crowd them, you may need to cook them in two batches. Cool on one side until edges darken, 4-5 minutes.

  6. Flip the Lion's Mane slices over and cook the other sides, 4-5 minutes. When edges are dark, remove pieces to a plate covered with a paper towel to drain.

  7. Divide avocado evenly between bread slices. Top with Lion's Mane “bacon” slices and top with tomato then egg.