Open-Faced Scrambled Egg Sandwiches 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




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


  • Iron 18.0
  • Folate 30.0
  • Calcium 20.0
  • Vitamin A 24.0
  • Vitamin C 5.0
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Open-Faced Scrambled Egg Sandwiches