Scrambled Egg Subs

• 1/2 cup thinly sliced radishes or carrots
• 3 tablespoons tartar sauce
• 4 stalks celery, thinly sliced (leaves reserved)
• Kosher salt and freshly ground pepper
• 8 large eggs
• 2 tablespoons unsalted butter, at room temperature
• 3 scallions, thinly sliced
• 1 tablespoon chopped fresh parsley, dill and/or basil
• 1/3 cup diced havarti or muenster cheese
• 4 split-top hot dog buns
• 4 leaves Boston lettuce

1. Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl.
2. Season with salt and pepper and set aside.
3. Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste.
4. Heat 1 tablespoon butter in a large nonstick skillet over medium heat.
5. Add the scallions and cook until slightly wilted, about 1 minute.
6. Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes.
7. Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes.
8. Transfer to a bowl and cover to keep warm.
9. Wipe out the skillet and return to medium-high heat.
10. Spread the outsides of the buns with the remaining 1 tablespoon butter; add to the skillet and toast until golden, about 1 minute per side.
11. Fill each bun with a lettuce leaf and some of the scrambled eggs.
12. Top with the remaining celery leaves.
13. Serve with the celery salad.
14. Per serving: Calories 393; Fat 22 g (Saturated 9 g); Cholesterol 458 mg; Sodium 803 mg; Carbohydrate 29 g; Fiber 3 g; Protein 19 g
15. Photograph by Christopher Testani

carrots, tartar sauce, stalks celery, kosher salt, eggs, unsalted butter, scallions, fresh parsley, muenster cheese, hot dog buns, boston lettuce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/scrambled-egg-subs-recipe.html (may not work)