Vegetarian girl, Sam, is home and a vegetarian breakfast is in order. Taking a cue from something she always says — that a good vegetarian dish has multiple textures and flavors — this sandwich that I prepared for her consists of four layers of filling, each with a distinct flavor and texture: a bed of lettuce (fresh and crisp), scrambled egg with onion and mushrooms (soft and savory), cheese (creamy) and alfalfa sprouts (fresh and crisp).
Only the scrambled egg requires cooking; the rest is a matter of cutting, slicing and assembly.
- 1 tablespoon butter
- 1 small small onion roughly chopped
- 2 to 3 button mushrooms thinly sliced
- salt to taste
- pepper to taste
- 1 egg lightly beaten with 1 teaspoon mayo, 1 teaspoon milk, salt and pepper
- 2 slices bread or a split bun or bagel, lightly toasted
- cheese slices I used sharp cheddar but feel free to substitute your preferred cheese variety
- alfalfa sprouts
- Heat the butter in a frying pan.
- Add the chopped onion and sliced mushrooms. Sprinkle with salt and pepper. Cook gently for a minute or two.
- Pour in the beaten egg and cook over low heat, stirring (see how to cook the perfect scrambled eggs), until the mixture is barely set. Turn off the heat.
- Assemble the sandwich: Lay a slice of bread (or the bottom half of a bun or bagel) on a plate. Cover with trimmed lettuce leaves. Spoon the scrambled egg on top of the lettuce. Lay cheese slices on top of the scrambled egg (the residual heat with partially melt the cheese). Top with alfalfa sprouts. Cover with another slice of bread (or the top half of a bun or bagel).
- Serve the sandwich and have a great breakfast.
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