Eggs Ottawa

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Eggs Ottawa

 

 

Serves 4

 

1 teaspoon non-aromatic olive oil

4 jumbo mushroom caps (2 1/ " , 6 1/2 cm), stems removed

2 teaspoons lemon juice

_ teaspoon dill weed

1/8 teaspoon ground cayenne pepper

2 teaspoons light butter flavored margarine

1 _ cups egg substitute

2 English muffins, split and toasted

4 slices Wham

8 slices (1 ounce, 28 grams each) low-fat or veggie

mozzarella cheese

1 tablespoon finely chopped green onions

 

 

Heat the oil in a chef’s pan on medium high. Set the

mushroom caps in the hot pan stem side up. Pour 1/2

teaspoon of the lemon juice in each one and season

with dill weed and cayenne pepper. Cook 6 minutes or

until the lemon juice starts to steam. Turn and cook 1

more minute. Remove to a warm plate and cover.

 

 

Wipe out the pan and melt the margarine on medium

high. Pour in the egg substitute and let it start to

cook on the bottom without stirring. Egg substitute

needs to be handled gently. Slowly push the cooked

part of the egg to the center of the pan with a flat

ended spurtle or spatula. When it’s ready, it will

still be slightly runny on the top. Please don’t over

cook it!

 

 

Preheat the broiler. Place the toasted muffin halves

on the rack on a broiler pan. Lay the Wham on the

muffin. Cover each muffin with 1/4 of the cooked eggs,

press down firmly to make an even mound. Set the

cooked mushrooms, stem side down, on top of the eggs

and push down so the egg goes up into the cavity. Top

with 2 slices overlapping of mozzarella. Place under

the broiler 1 1/2 minutes or until the cheese is

melted and begins to brown. Sprinkle with green onions

and serve.

Per serving: 292 calories, 8 g. fat, 4 g. saturated

fat, 12% calories from saturated fat, 18 g.

carbohydrates, 0 g. fiber, 821 mg. sodium

 

Classic per serving: 287 calories, 18 g. fat, 6 g.

saturated fat, 18% calories from saturated fat, 14 g.

carbohydrates, 1 g. fiber, 962 mg. sodium

 

If using 4 scrambled eggs instead of egg beaters the

numbers would change to:

Calories: 341

 

 

 

 

 

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