Mc Kerr Muffins
|Extra light olive oil||1⁄2 Teaspoon|
|Sesame oil||1 Dash|
|Mushroom caps||2 Large (As Big As Your English Muffin Would Be Perfect)|
|Freshly squeezed lemon juice||1 Teaspoon|
|Cayenne pepper||1⁄16 Teaspoon|
|Liquid egg substitute||236 Milliliter (1 Cup)|
|English muffin||1 , cut in half and toasted|
|Canadian bacon slices||2 Ounce (2 Slices Of 1 Ounce Or 28 Gram Each)|
|Part skim mozzarella cheese slices||4 Ounce (4 Slices Of 1 Ounce Or 28 Grams Each)|
|Chopped green onions/Fresh parsley||1⁄2 Teaspoon|
Brush the oil over the bottom of a small skillet, add the mushroom caps, round side down, drizzle the lemon juice and cayenne pepper into the space left by removing the stem and cook over medium heat until the lemon juice begins to steamâ€”about 6 minutes.
Turn them overâ€”the heat inside kind of explodes and cooks the mushrooms through in less than 1 minute.
Remove from the heat and set aside.
Melt the margarine in a medium-sized skillet over medium-low heat.
Pour in the egg substitute and, when it starts to set firm, push gently, moving it into a mound in the center of the pan.
It should keep a moist glossy sheen to assure proper texture in the final product.
This is vitally important, because overcooking ruins the texture.
When all the egg is cooked and scraped into the central mound, transfer to a plate and set aside.
Place the toasted muffin halves on a baking sheet.
Cover each with a bacon slice and 2 ice cream scoops of the scrambled eggs, spreading the eggs completely over the muffin halves.
Top each with a cooked mushroom cap, 2 slices of the cheese and a scattering of the chopped green onion.
Pop under the broiler until the cheese meltsâ€”about 4 minutes.
Serve for brunch with sliced fresh fruit.
You can see how this can work easily for a crowd.
At least a dozen muffins can be put on one baking sheet under the average oven broiler.