Scrambled Egg Subs

The season of Lent is when many around the world “sacrifice”. Most here in the America's “give up” eating meat. So yes this is a “meat-less” brunch dish. However, as a slave, I have felt the wondrous change that happens with sacrificing. Whole new worlds open! I do not feel as if I am “giving-up” anything, but rather I get to experience fantastic new things, tastes, feelings that otherwise would never have been tried.

Hope you try this simple brunch. Instead of focus sing on what it does not have, be open to what it does! We can not live our lives in comparison with others. We can not only see what we do not have. But we CAN enjoy what we do have, and that is wonderful! While you will find no meat, it is packed with wonderful new flavors. Have a discovery meal.

Ingredients

½ cup thinly sliced carrots

2 Tbs low fat mayonnaise

1 tsp sweet pickle relish

1 tsp peach preserves

4 stalks celery, thinly sliced

Kosher salt and freshly ground pepper

5 large eggs

2 tablespoons butter, or cooking spray for 

skillet

1 tablespoon chopped chives

3 slices Havarti cheese

2 split-top hoagie buns

¼ cup dried cranberries

Directions

Mix the low fat mayonnaise with pickle relish and peach preserves. Sprinkle in dried cranberries and set aside.

Using a mandolin slicer WITH SAFETY HANDLE PLEASE. 

Slice the carrots and celery lengthwise. Please be careful.

Put in bowl with sauce and mix well. Cover and place in refrigerator until platting up. This allows flavors to blend.

Open the hoagie rolls and lightly butter. Lay slices of Havarti cheese on the buns.

Melt this under a broiler for no more than 3 minutes. You just want it to melt not brown.

Whisk the eggs in a large bowl with 1/4 cup non-fat half & half, 1/2 teaspoon salt, and pepper to taste.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes.

NOTE:

When cooking scrambled eggs, NEVER cook them all the way in the skillet! Trust me on this. Pull them out just before they are done because they will finish cooking as you plate and serve them. If you cook them all the way in the skillet, they will be over cooked and rubbery.

Spoon the eggs on the lower half of the bun and set the top half over. Sprinkle with chives for a touch of color.

Spoon out the “slaw” onto the plate and serve. The dressing will have turned very thin, so drain the spoon before dishing it out.

I have been asked how do you eat this?

For me, I take the bun top off and eat that as a piece of toast while eating the bottom half with a fork. But that's just me. Enjoy it any way you choose!

For music today how about Lena Horne?

https://youtu.be/tJzbYEYrIXQ

Serving my Master Indy with joy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by 

Dan White 

http://www.amazon.com/dp/B00F315Y4I/ref

=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon