Open-Faced Scrambled Egg Sandwiches
Hearty enough for dinner, this also makes a great breakfast dish.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
4 cups (1 L) sliced mushrooms (about 12 oz/375 g)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) balsamic vinegar
4 slices rye bread
1 cup (250 mL) shredded fontina cheese
2 tbsp (25 mL) minced fresh chives or parsley
Eggs:
6 eggs
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) butter
Preparation:
In large skillet, heat oil over medium-high heat; saut?ushrooms, 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.
Additional Information
Source
Canadian Living Magazine: September 2005
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