Wild Mushroom, Leek & Chevre Scrambled Egg Sandwiches

Wild Mushroom, Leek & Chevre Scrambled Egg Sandwiches
4 servings
18  min cook time
15  min prep time

Ingredients : 

  • 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


Preheat oven to 350°. 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.

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.

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 !
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