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Eggs Ottawa




Source of Recipe


Graham Kerr


List of Ingredients




1 teaspoon non-aromatic olive oil
4 mushroom caps, sliced
2 teaspoons lemon juice
1/2 teaspoon dill weed
1/8 teaspoon ground red pepper
2 teaspoons margarine
1 1/2 cups Egg Beaters®
2 English muffins, split and toasted
4 (1 ounce) slices Canadian bacon
8 (1 ounce) slices low-fat mozzarella cheese
1 tablespoon finely chopped green onions

Recipe



1. Heat oil in a chef's pan on medium high. Set the sliced mushroom caps in the hot pan. Pour 1/2 teaspoon of the lemon juice over slices and season with dill weed and ground red pepper. Cook 6-7 minutes or until the lemon juice starts to steam, turning mushroom slices as they cook. Remove to a warm plate and cover.
2. Wipe out the pan and melt margarine on medium high. Pour in egg product and let it start to cook on the bottom without stirring (it needs to be handled gently). Slowly push the cooked part of the egg to the center of the pan with a spatula. When it's ready, it will still be slightly runny on the top. Please don't over cook it!
3. Preheat the broiler. Place the toasted muffin halves on the rack on a broiler pan. Lay the Canadian bacon on the muffin. Cover each muffin with 1/4 of the cooked egg product, press down firmly to make an even mound. Top with 2 slices overlapping of mozzarella. Place under the broiler 1 1/2 minutes or until the cheese is melted and begins to brown. Set the sliced cooked mushrooms on top of the eggs. Sprinkle with green onions and serve.

Serving Suggestions

If you serve it with fresh fruit and a muffin, it makes a great brunch dish under 400 calories.

Serves 4.