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.
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.
