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Open-Faced Scrambled Egg Sandwiches

By The Canadian Living Test Kitchen

Tested till perfect

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Open-Faced Scrambled Egg Sandwiches

This recipe makes 4 servings

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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

  • 1 tbsp vegetable oil
  • 4 cups sliced mushrooms, (about 12 oz/375 g)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp balsamic vinegar
  • 4 slices rye bread
  • 1 cup shredded fontina cheese
  • 2 tbsp minced fresh chives or fresh parsley
  • Eggs:
  • 6 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp butter

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

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