Open-Faced Scrambled Egg Sandwiches

Author: Canadian Living

Hearty enough for dinner, this also makes a great breakfast dish.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 794 mg
  • Protein 20 g
  • Calories 359.0
  • Total fat 24 g
  • Cholesterol 321 mg
  • Saturated fat 10 g
  • Total carbohydrate 17 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Open-Faced Scrambled Egg Sandwiches

Login