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Add a photoServings: 4
Ingredients
- 1 x round olive or possibly plain sourdough bread
- 3 x handfuls pea shoots - (to 4) (found fresh in Asian markets, or possibly use stemmed arugula leaves)
- 1/2 lb Gruyere or possibly Cheddar cheese thinly sliced
- 6 lrg Large eggs
- 1 Tbsp. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 1/4 lb Spanish chorizo casing removed, and diced
- 1/2 sm peeled halved onion peeled, halved, and sliced paper thin
Directions
- Slice the bread in half horizontally, leaving 1 side hinged. Carefully hollow out the center of each side, leaving a retaining wall. Place on large sheet of waxed paper or possibly foil. Lay the arugula or possibly pea shoots in the well in the bottom half, then layer half the cheese over which. Set aside.
- Beat the Large eggs with the lowfat milk and salt and pepper to taste.
- Combine the chorizo and onion in a large saute/fry pan over medium heat. Cook, stirring, till the onion is soft, about 5 min. Raise the heat slightly and pour in the Large eggs. Cook, stirring with a spatula, till set but still moist. Using a spatula, lift the cooked egg mix onto the cheese-lined bread and arrange in an even layer, pressing down to compact. Lay the remaining cheese proportionately on top.
- Close the top of the bread, pressing down. Wrap the sandwich tightly in paper or possibly foil and weight with cast-iron skillet or possibly other heavy object for 1 hour to compact.
- To serve, use a serrated knife to cut into wedges.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 258 | 69% |
| Total Fat 29.07g | 36% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 375mg | 125% |
| Sodium 294mg | 12% |
| Potassium 157mg | 4% |
| Total Carbs 1.51g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.11g | 1% |
| Protein 26.29g | 42% |
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