12 ounces cooked (leftover) beef Brisket, thinly sliced, heated
4 slices crusty bread, cut 3/4 inch thick (about 4 to 5-inch diameter)
2 to 4 tablespons garlic and herb soft spreadable cheese
4 slices Gruyere or other cheese, such as Cheddar or jalapeño pepper (about 3/4 ounce each)
4 large eggs
4 green onions, thinly sliced
2 tablespoons water
Preheat oven to 350°F. Place bread slices on baking sheet. Spread each slice evely with herbed cheese. Top evenly with hot Brisket slices and cheese. Bake in 350°F oven 3 to 5 minutes or until cheese is melted and edges of bread are toasted.
Meanwhile, whisk together eggs, onions and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add egg mixture; cook 1 to 2 minutes or until eggs are scrambled and just set, stirring occasionally. Season with salt and pepper, as desired. Keep warm.
Remove bread slices from oven. Top evenly with egg mixture.
Nutrition information per serving using 4 tablespoons spreadable cheese and 3/4-ounce cheese slice: 489 calories; 23 g fat (12 g saturated fat; 6 g monounsaturated fat); 307 mg cholesterol; 456 mg sodium; 21 g carbohydrate; 1.2 g fiber; 46 g protein; 12.4 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 4.8 mg iron; 56.7 mcg selenium; 8.6 mg zinc; 263.5 mg choline.