INGREDIENTS

INSTRUCTIONS

Brush the oil over the bottom of a small skillet, add the mushroom caps,
round side down, drizzle the lemon juice and cayenne pepper into the space
left by removing the stem and cook over medium heat until the lemon juice
begins to steam - about 6 minutes.
Turn them over - the heat inside kind of explodes and cooks the mushrooms
through in less than 1 minute. Remove from the heat and set aside.
Melt the margarine in a medium sized skillet over a medium-low heat. Pour
in the egg substitute and when it starts to set firm, push gently, moving
it into a mound in the centre of the pan. It should keep a moist glossy
sheen to assure proper texture in the final product. This is vitally
important because overcooking ruins the texture.
When all the egg is cooked and scraped into the central mound, transfer to
a plate and set aside.
Pre-heat broiler. Place the toasted muffin halves on a baking sheet. Cover
each with a bacon slice and 2 ice cream scoops of the scrambled eggs,
spreading the eggs completely over the muffin halves. Top each with a
cooked mushroom cap, 2 slices of the cheese and a scattering of the chopped
green onion. Pop under the broiler until the cheese melts - about 4
minutes.
Serve for brunch with sliced fresh fruit.
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