Recipe for scrambled egg, mushroom, avocado, and ham sandwiches – The Boston Globe

Serves 4

For a weekend breakfast, these filling egg sandwiches will get you up and going for whatever the day’s activities might be. Later in the day, the hot sandwiches are a satisfying meal paired with a salad or sauteed greens. Use wheat rolls, English muffins, or any sliced bread.

1 tablespoon olive oil
8 ounces cremini or white button mushrooms, thinly sliced
1 shallot, finely chopped
Salt and pepper, to taste
4 thin slices baked ham
4 whole-wheat rolls or English muffins or 8 slices whole-wheat bread, split and toasted
8 eggs
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
ounces Gruyere or sharp cheddar, grated (about ¾ cup)
1 avocado, halved, pitted, peeled, and sliced

1. In a large nonstick skillet over medium-high heat, heat the oil. Add the mushrooms, shallot, salt, and pepper. Cook, stirring often, for 6 minutes or until the excess liquid evaporates. Transfer to a plate. In the hot pan, cook the ham slices for 2 minutes, turning once, just until they begin to curl.

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2. Toast the rolls, muffins, or bread slices. Arrange them on the counter so they’re ready to fill.

3. In a bowl, whisk the eggs, salt, and pepper.

4. In the skillet, over medium-low heat, melt the butter. Use a rubber spatula to spread the butter in the pan. When it melts, pour in the eggs. Let sit for about 20 seconds, and then, using the spatula, scrape around the pan sides and bottom every few seconds to make big soft curds. When the eggs are soft and still a little wet, stir in the mushroom mixture and parsley. Fold the eggs over the mushrooms and cook for 15 seconds or until the eggs are just set. Remove from the heat.

5. Using the spatula, set some of the egg mixture onto one side of the rolls, muffins, or bread. Sprinkle cheese over each. Top with a slice of ham (folded to fit the rolls) and a few slices of avocado. Cover with the top half or other bread slices. Serve warm. Lisa Zwirn

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