Grilled Egg Royale

Source: American Egg Board

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Grilled Egg Royale

•	6 cups (1lb.) SYSCO Imperial sliced fresh mushrooms

•	1/3 cup SYSCO butter or margarine, melted

•	48 slices SYSCO Classic sourdough bread

•	48 slices Block & Barrel Imperial reduced fat Swiss cheese slices

•	24 large SYSCO eggs

•	28 medium slices SYSCO Imperial tomato

•	1-1/2 cups SYSCO Imperial ranch dressing (or parmesan-peppercorn dressing)

Preparation

1.

Sauté mushrooms in spray-coated or non-stick skillet. Keep warm. Lightly butter one side of each bread slice and place on grill. Place a slice of cheese on each bread slice; grill until golden. Keep warm, if needed. Fry eggs on grill; flip over and cook until whites are set and firm, and yolks begin to thicken (no longer runny but not hard).

2.	For each serving: To assemble sandwiches, layer over half of the bread slices on fried egg, 1 Tbsp. Mushrooms, two tomato slices, and one Tbsp. Dressing.

3.	Close with remaining bread slices. Serve immediately.