Randy Mayor
Yield
4 servings (serving size: 1 topped muffin half)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat broiler.

Step 4

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.

Ratings & Reviews

karenfar's Review

karenfar
November 06, 2011
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.