Open-Faced Scrambled Egg Sandwiches
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 359 |
| pro | 20 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 17 g |
| fibre | 3 g |
| chol | 321 mg |
| sodium | 794 mg |
| % RDI: | - |
| calcium | 20 |
| iron | 18 |
| vit A | 24 |
| vit C | 5 |
| folate | 30 |
Hearty enough for dinner, this also makes a great breakfast dish.
Ingredients
Preparation
In large skillet, heat oil over medium-high heat; sauté mushrooms, salt and pepper until golden and liquid is evaporated, about 10 minutes. Stir in vinegar.
Eggs: Meanwhile, in large bowl, whisk together eggs, salt and pepper. In large nonstick skillet, melt butter over medium heat; cook egg mixture until beginning to set. Gently draw spatula across bottom of pan to form large soft curds, stirring until thickened, about 4 minutes.
Meanwhile, toast bread. Top each slice with mushroom mixture; sprinkle with cheese. Broil until melted, about 3 minutes. Top with eggs; sprinkle with chives.
Source : Canadian Living Magazine: September 2005









