Herbed Scrambled Egg Sandwiches on Whole-Kernal Rye Toast
- 4 egg whites
- 1 Tbl. water
- 2 teas. minced sun-dried tomato (drained and patted dry if oil packed)
- 1 teas. minced chives
- 1 teas. minced parsley
- 1 teas. minced tarragon
- Pinch freshly ground black pepper
- 1 teas. extra-virgin olive oil
- 4 (1 oz.) slices whole-kernel rye bread, toasted
In large bowl, whisk together eggs, water, tomato, chives, parsley, tarragon, and pepper.
Heat the olive oil in a small skillet over med-high heat. Add egg mixture and cook, stirring, until eggs are set to desired degree of doneness.
Lay 2 slices of toast on a plate and place half the eggs on each slice.
Top with remaining 2 slices of toast. Cut each sandwich in half and serve hot.
Makes 2 servings.