Mushrooms with Scrambled Eggs

 

 

Fresh, simple ingredients are brilliant! You’ll have the satisfying umami goodness of Mushrooms with Scrambled Eggs on repeat, morning, noon and night. #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #lessmeat #scrambledeggs #eggs

 

 

Mushrooms with Scrambled Eggs

Serves 2

 

Ingredients

500g mushrooms

20g butter

1 onion, very finely diced

salt and pepper

10g parsley, finely chopped

4 eggs

45ml milk

20g butter

 

Method

1 Wipe the mushrooms. Slice the mushrooms, then melt 20g butter in a pan and fry the onion until transparent

2 Stir in the mushrooms and fry briefly, then season to taste and add the chopped parsley.

3 While the onions are sautéing, cook your scrambled eggs. Add the eggs and milk to a bowl, season and then whisk with a fork so the yolks are broken, but you can still see separate strands of white and yolk in the mix.

4 Melt the second 20g butter in a non-stick saucepan on high, and when melted, add the eggs and stir quickly. Reduce the heat to medium, add a lid and cook for about 1-2 minutes. Stir occasionally with a wooden spoon, and when the sides of the mix begin to set, remove the lid and stir the eggs to break up the pieces. Continue stirring until the eggs are just set but still creamy.

5 Add the fried mushrooms to the scrambled eggs, stir to combine, season to taste and then serve accompanied by a green salad.