Butter, for sauteeing
4pcs. mushroom caps
dash of paprika
2 tsp. calamansi juice
2 pcs. hamburger bread
4 slices canadian bacon
4 slices mozarella cheese
4pcs. eggs
salt, pepper, vetsin to taste
parsley for garnishing

Heat butter in saucepan in slow fire. Remove stalks of mushroom caps and invert in sauce pan. Place 1/2 tsp. each of calamansi juice and dash of paprika inside each cap and continue to simmer for 2 minutes. Set aside. Beat eggs and season to taste. In another sauce pan, heat a little butter and pour beaten eggs and toss until set.

Ta assemble:
Slice each bread into half crosswise and toast. Place a slice of canadian bacon on each bread slice. Place 2 spoonsful of scrambled egg and top with mushroom cap. Top with mozarella cheese. Place in griller and grill for 5 minutes or until cheese melts. Garnish with chopped parsley. Serve hot.