I made this for Sunday breakfast but didn't exactly follow the recipe. I don't know where you'd find 2 1/2 " white mushrooms so my husband bought portobellos - hugh portobellos!! I decided to skip the English muffins since I was making a hash brown recipe as an accompaniment. I cooked the mushroom until the juice dried up and they were browned. Then I layered each one with Canadian bacon, scrambled eggs and cheese followed by the broiler step. Great outcome and flavor. I wouldn't do the dill next time but the red pepper gave it a nice kick. Hollandaise sauce would be an nice finish.
Egg substitute is a fat- and cholesterol-free alternative to whole eggs for many applications, but it needs to be cooked gently, with little stirring, to produce light, fluffy scrambled eggs. This is a whole new twist on a breakfast standard--lemon- and dill-flavored mushrooms enliven the egg-topped English muffins.
More From Cooking Light
- Calories: 241
- Calories from fat: 30%
- Fat: 8g
- Saturated fat: 4.2g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.7g
- Protein: 25.2g
- Carbohydrate: 17.4g
- Fiber: 2.6g
- Cholesterol: 32mg
- Iron: 2.9mg
- Sodium: 843mg
- Calcium: 328mg
- 4 (2 1/2-inch) mushroom caps
- Cooking spray
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon chopped fresh dill
- 1/8 teaspoon ground red pepper
- 1 teaspoon butter
- 1 1/2 cups egg substitute
- 2 whole wheat English muffins, split and toasted
- 4 (1-ounce) slices Canadian bacon
- 4 (1-ounce) slices part-skim mozzarella cheese
- 1 tablespoon finely chopped green onions
- Heat a medium nonstick skillet over medium heat. Remove stems from mushrooms; discard stems. Coat pan with cooking spray. Add mushroom caps to pan, stem sides up. Pour 1/2 teaspoon lemon juice into each cap (A). Sprinkle evenly with dill and pepper. Cook for 6 minutes or until mushrooms are browned. Turn mushrooms over; cook 1 minute. Remove from pan; cover and keep warm.
- Wipe pan with a paper towel. Melt butter in pan over medium heat. Add egg substitute; allow to set for about 30 seconds. Gently scrape cooked part of egg substitute to center of pan with a rubber spatula (B); continue gently scraping occasionally until egg substitute is set (about 3 minutes). Remove from heat.
- Preheat broiler.
- Arrange muffin halves, cut sides up, on a baking sheet. Top each muffin half with 1 Canadian bacon slice, about 1/3 cup scrambled egg substitute, and 1 mushroom cap, stem side down. Gently press mushroom cap down. Top each mushroom cap with 1 cheese slice. Broil 1 1/2 minutes or until cheese melts. Sprinkle with green onions, and serve immediately.
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