SCRAMBLED EGG SUBS

Scrambled Egg Subs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1/2 cup thinly sliced radishes or carrots
3 tablespoons tartar sauce
4 stalks celery, thinly sliced (leaves reserved)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 large eggs
2 tablespoons unsalted butter, at room temperature
3 scallions, thinly sliced
1 tablespoon chopped fresh parsley, dill and/or basil
1/3 cup diced havarti or muenster cheese
4 split-top hot dog buns
4 leaves Boston lettuce

Steps:

Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl. Season with salt and pepper and set aside.
Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the scallions and cook until slightly wilted, about 1 minute. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes. Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes. Transfer to a bowl and cover to keep warm.
Wipe out the skillet and return to medium-high heat. Spread the outsides of the buns with the remaining 1 tablespoon butter; add to the skillet and toast until golden, about 1 minute per side. Fill each bun with a lettuce leaf and some of the scrambled eggs. Top with the remaining celery leaves. Serve with the celery salad.

Nutrition Facts : Calories 393, Fat 22 grams, SaturatedFat 9 grams, Cholesterol 458 milligrams, Sodium 803 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 19 grams