Scrambled Egg Subs (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
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.
4. Per serving: Calories 393; Fat 22 g (Saturated 9 g); Cholesterol 458 mg; Sodium 803 mg; Carbohydrate 29 g; Fiber 3 g; Protein 19 g
5. Photograph by Christopher Testani
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