Wild Mushroom, Leek & Chevre Scrambled Egg Sandwiches
- 4 Pre-Sliced Round Butter Croissant Buns
- 1 tablespoon olive oil
- 8 ounces wild mushrooms such as oyster, shiitake and/or baby bella, chopped
- 1/4 cup sliced leek
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh tarragon
- 8 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter, 1 tablespoon melted
- 3 tablespoons crumbled chèvre cheese
- 2 tablespoons mild or spicy harissa sauce
DIRECTIONS
STEP 1
Preheat oven to 350°F. In large skillet, heat oil over medium-high heat. Add mushrooms; cook 4 minutes or until almost tender, stirring occasionally. Add leek; cook 3 minutes or until mushrooms and leek are tender, stirring occasionally. Stir in chives and tarragon; cook 1 minute. Cover to keep warm.
STEP 2
In medium bowl, whisk eggs, salt, pepper and melted butter. In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Fold in cheese and mushroom mixture; cook 1 minute or until heated through.
STEP 3
Spread bottom half of buns with harissa; top with egg mixture and top half of buns. Place sandwiches on rimmed baking pan; bake 4 minutes or until heated through. Makes 4 sandwiches.
Enjoy your meal !
