Scrambled Egg Subs

Directions

1. 1
   Toss the radishes, tartar sauce, sliced celery and all but a few celery leaves in a medium bowl.
2. 2
   Season with salt and pepper and set aside.
3. 3
   Whisk the eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt, and pepper to taste.
4. 4
   Heat 1 tablespoon butter in a large nonstick skillet over medium heat.
5. 5
   Add the scallions and cook until slightly wilted, about 1 minute.
6. 6
   Add the egg mixture and cook, stirring, until just beginning to set, about 3 minutes.
7. 7
   Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes.
8. 8
   Transfer to a bowl and cover to keep warm.
9. 9
   Wipe out the skillet and return to medium-high heat.
10. 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. 11
    Fill each bun with a lettuce leaf and some of the scrambled eggs.
12. 12
    Top with the remaining celery leaves.
13. 13
    Serve with the celery salad.
14. 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. 15
    Photograph by Christopher Testani