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Grilled Egg Royale
Yield: 24 sandwiches
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Fresh mushrooms, sliced |
1 lb. |
6 cups
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| Butter or margarine, melted |
3 oz. |
1/3 cup |
| Sourdough or herbed bread* |
Approx. 4 lb. |
48 slices |
| Reduced-fat Swiss cheese slices |
2 lb. 4 oz. |
48 (3/4 oz.) slices |
| Eggs |
- |
24 Large |
| Firm thin tomato slices |
Approx. 4 lb. |
48 medium |
| Reduced-fat Parmesan-Peppercorn or Ranch dressing** |
12 oz. |
1 1/2 cups |
DIRECTIONS
- Sauté mushrooms in spray-coated or nonstick skillet. Keep warm.
- Lightly butter one side of each bread slice and place on grill.
- Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed.
- Fry eggs on grill: flip over and cook until whites are completely set (completely coagulated and firm), and yolks begin to thicken (no longer runny, but not hard).
- Assemble sandwiches: layer over half of the bread slices one fried egg, 1 tablespoon mushrooms, 2 tomato slices, and 1 tablespoon dressing.
- Close with remaining bread slices. Serve immediately.
*Panini, light rye or other bread may be substituted.
**Bacon and tomato dressing or Thousand Island dressing may be substituted.
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