Broiled Cheddar and Egg Salad Buns
INGREDIENTS:
1 1/2 c Mushrooms; Fresh, Chopped 6 ea Dk. Rye Bread Slices;Toasted
2 tb Butter; Melted 12 ea Tomato; Slices, Thin
1 ea Egg; Lg, Beaten 1 x Celery Salt
1 ts Oregano 1 x Parsley
1 c Cheddar; Md Sharp, Shredded
1 1/2 c Mushrooms; Fresh, Chopped 6 ea Dk. Rye Bread Slices;Toasted
2 tb Butter; Melted 12 ea Tomato; Slices, Thin
1 ea Egg; Lg, Beaten 1 x Celery Salt
1 ts Oregano 1 x Parsley
1 c Cheddar; Md Sharp, Shredded
Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.