Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Scrambled Egg Subs
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- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 393
- Total Fat
- 22 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 458 milligrams
- Sodium
- 803 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 19 grams
- Level: Easy
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 393
- Total Fat
- 22 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 458 milligrams
- Sodium
- 803 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 3 grams
- Protein
- 19 grams
Ingredients
Directions
- 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.
- 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.
- 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.
