Mckerr muffins

Yield: 2 servings

Measure Ingredient
½ teaspoon Extra light olive oil with a dash of; (2.5 ml)
\N \N ; sesame oil
2 \N Jumbo mushroom caps; ( as big as an
\N \N ; English muffin)
1 teaspoon Freshly squeezed lemon juice; (5 ml)
⅛ teaspoon Cayenne pepper; (0.3 ml)
1 teaspoon Margarine; (5 ml)
1 cup Liquid egg substitute; (236 ml)
1 \N English muffin; cut in half and
\N \N ; toasted
2 \N 1 oz slices Canadian bacon; (28 g each)
4 \N 1 oz slices part-skim mozzarella cheese; (28 g each)
½ teaspoon Chopped green onion or fresh parsley; (2.5 ml)

Brush the oil over the bottom of a small skillet, add the mushroom caps, round side down, drizzle the lemon juice and cayenne pepper into the space left by removing the stem and cook over medium heat until the lemon juice begins to steam - about 6 minutes.

Turn them over - the heat inside kind of explodes and cooks the mushrooms through in less than 1 minute. Remove from the heat and set aside.

Melt the margarine in a medium sized skillet over a medium-low heat. Pour in the egg substitute and when it starts to set firm, push gently, moving it into a mound in the centre of the pan. It should keep a moist glossy sheen to assure proper texture in the final product. This is vitally important because overcooking ruins the texture.

When all the egg is cooked and scraped into the central mound, transfer to a plate and set aside.

Pre-heat broiler. Place the toasted muffin halves on a baking sheet. Cover each with a bacon slice and 2 ice cream scoops of the scrambled eggs, spreading the eggs completely over the muffin halves. Top each with a cooked mushroom cap, 2 slices of the cheese and a scattering of the chopped green onion. Pop under the broiler until the cheese melts - about 4 minutes.

Serve for brunch with sliced fresh fruit.

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