CHIVE AND CHED­DAR SCRAM­BLED EGGS ON MUSHROO M TOASTS

Hands-on time: 20 min­utes To­tal time: 20 min­utes Makes: 2 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

Su­per-creamy scram­bled eggs take only a few min­utes to make—and are to­tally worth the con­stant stir­ring over low heat. They’re es­pe­cially good served on th­ese mush­room toasts. If you can’t find but­ton mush­rooms, use an equal weight of reg­u­lar white mush­rooms and quar­ter them.

2 tbsp but­ter

1 pkg (227 g) but­ton mush­rooms,

halved

2 cups lightly packed baby arugula

¼ tsp each salt and pep­per

4 eggs

⅓ cup shred­ded old Ched­dar cheese

2 tbsp thinly sliced fresh chives

4 slices Cal­abrese bread, toasted

In large non­stick skil­let, melt half of the but­ter over medium-high heat; cook mush­rooms, stir­ring oc­ca­sion­ally, un­til ten­der and no liq­uid re­mains, about 7 min­utes. Stir in arugula and half each of the salt and pep­per; cook, stir­ring, un­til arugula is wilted, about 1 minute. Trans­fer to plate; keep warm.

In bowl, whisk to­gether eggs, Ched­dar, chives and re­main­ing salt and pep­per. In same pan, melt re­main­ing but­ter over medium-low heat; cook egg mix­ture, stir­ring gen­tly, un­til eggs are creamy and just set, about 3 min­utes.

Di­vide mush­room mix­ture among bread slices; top with scram­bled eggs.

PER SERV­ING: about 497 cal, 26 g pro, 29 g to­tal fat (14 g sat. fat), 36 g carb (4 g di­etary fi­bre, 5 g sugar), 416 mg chol, 934 mg sodium. % RDI: 25% cal­cium, 39% iron, 49% vit A, 17% vit C, 52% fo­late.

Re­move the eggs from h eat just be­fore de­sired done­ness is reac hed.

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