SCRAMBLED EGG SUBS
MAKES 4 SERVINGS.
8 eggs
4 split top hot dog buns
4 leaves lettuce
1/3 cup diced cheddar or muenster cheese
3 green onions, thinly sliced
4 stalks celery, thinly sliced, leaves reserved
1/2 cup thinly sliced radishes or carrots
1 tbs chopped parsley, dill and/or basil
2 tbs unsalted butter or margarine
Salt and Pepper
3 tbs tartar sauce
Toss radishes, tartar sauce, celery and all but a few celery leaves in a bowl. Season with salt and pepper, set aside. Whisk eggs in a bowl with 1/4 cup water, 1/2 tsp salt and pepper. Heat 1 tbs butter in a skillet. Add green onions, cook until slightly wilted. Add egg mixture, cook until beginning to set. ADD herbs and cheese, continue cooking until cheese melts. Transfer to a bowl, cover to keep warm. Wipe out skillet, return to heat. Spread outsides of buns with remaining butter, add to skillet, toast until golden. Fill each bun with a lettuce leaf and some of the scrambled eggs. Top with remaining celery leaves. SERVE with celery salad...
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