Wild Mushroom, Leek & Chevre Scrambled Egg Sandwiches

4 servings

18 min cook time

15 min prep time

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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

Directions

step 1

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.

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 !