CHIVE AND CHEDDAR SCRAMBLED EGGS ON MUSHROO M TOASTS
Hands-on time: 20 minutes Total time: 20 minutes Makes: 2 servings
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,
2 cups lightly packed baby arugula
¼ tsp each salt and pepper
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.