ranch-style scrambled egg sandwiches

• 8 Naturegg Omega-3 eggs
• 2 green onions, chopped
• 1 tsp each (5 mL each) chili powder and dried oregano
• 1/2 tsp (2 mL) cumin
• 1/4 tsp each (1 mL each) salt and red pepper flakes
• 1 tbsp (15 mL) Becel margarine
• 1/4 cup (50 mL) milk
• 2 oz (50 g) cooked ham, chopped
• 8 slices Country Harvest Seven Grain bread, toasted
• 2 tomatoes, sliced

Whisk together Naturegg Omega-3 eggs, green onions, chili powder, dried oregano, cumin, salt and red pepper flakes. In medium non-stick saucepan, melt Becel over medium heat. Add eggs, cook 3 to 4 minutes. Stir often until eggs start to thicken. Add milk and ham, cook 2 to 3 minutes and stir until eggs are scrambled. Remove from heat.

Meanwhile, toast bread on both sides until golden. Divide tomatoes among 4 bread slices, spoon scrambled eggs on top of tomatoes. Top with remaining bread slices. Serve at once.

Makes 4 sandwiches

« Back to recipes