email this pageRye bread and corned beef punch up scrambled eggs in this recipe, perfect for using leftover corned beef.
Ingredients
2 eggs
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
Instructions
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
1. Scramble eggs with salt and pepper.
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Nutritional Information
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Per serving: 390 calories, 16g fat, 265mg chol., 28g prot., 31g carbs., 2g fiber, 1090mg sodium.
