Scrambled Egg Subs

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  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup thinly sliced radishes or carrots

3 tablespoons tartar sauce

4 stalks celery, thinly sliced (leaves reserved)

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

8 large eggs

2 tablespoons unsalted butter, at room temperature

3 scallions, thinly sliced

1 tablespoon chopped fresh parsley, dill and/or basil

1/3 cup diced havarti or muenster cheese

4 split-top hot dog buns

4 leaves Boston lettuce


  1. Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl. Season with salt and pepper and set aside. 
  2. Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the scallions and cook until slightly wilted, about 1 minute. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes. Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes. Transfer to a bowl and cover to keep warm. 
  3. Wipe out the skillet and return to medium-high heat. Spread the outsides of the buns with the remaining 1 tablespoon butter; add to the skillet and toast until golden, about 1 minute per side. Fill each bun with a lettuce leaf and some of the scrambled eggs. Top with the remaining celery leaves. Serve with the celery salad.