Breakfast: United States – Cheddar Vegetable Breakfast Sandwich

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

4 large eggs
1 tomato, sliced
1 cup (100 g) button mushrooms, sliced
1 / 2 white onion, sliced
1 / 2 cup (56 g) shredded cheddar cheese
4 slices white bread
Salt and pepper to taste
1 tbsp (15 ml) butter or olive oil

Instructions

1. **Prepare Ingredients**: Whisk the eggs in a bowl with salt and pepper. Slice the tomato, mushrooms, and onion.

2. **Sauté Vegetables**: In a skillet over medium heat, add butter or olive oil. Add the onion and sauté until translucent, about 2 minutes. Add the mushrooms and sauté until tender, about 3 minutes. Finally, add the tomato slices and cook for an additional minute.

3. **Scramble Eggs**: Reduce the heat to low and pour the whisked eggs over the vegetables. Gently stir and cook the eggs until fully cooked but still soft, about 3-4 minutes.

4. **Assemble Sandwich**: Toast the white bread slices to your liking. On each slice, spoon some of the scrambled egg and veggie mixture. Sprinkle grated cheddar cheese on top of the eggs.

5. **Melt Cheese and Serve**: Place the assembled open-faced sandwiches back in the skillet (add a cover or tent with aluminum foil) to melt the cheese slightly. Once the cheese starts to melt, top with another slice of toasted bread, press gently, and serve hot. Enjoy a satisfying and nutritious start to your day!