Jow - Recipe: Scrambled Eggs with Mushrooms

Scrambled Eggs with Mushrooms

Rich, flavorful mushrooms are the perfect match for fluffy eggs. Happy brunching!

Camille
3 minutesPrep time
6 minutesCook time
474 cal.Per serving
  

Utensils

Stovetop, Frying pan, Whisk, Toaster

recipe

Mushrooms (brown)

Step 1

Wash & slice the mushrooms.

Egg

Step 2

Beat the eggs in a bowl using a whisk or a fork. Season with salt & pepper. Add a couple small pats of butter.

Mushrooms (brown)

Step 3

Melt another pat of butter in a pan over medium-high heat. Add most of the mushrooms to the pan. Cook for 2 minutes, stirring frequently.

Egg

Step 4

Lower the heat & pour in the egg mixture. Cook for 4–5 minutes over low heat, stirring frequently.

Parmesan (grated)

Step 5

When eggs are cooked to your liking, gently fold in half of the grated parmesan. Remove from heat.

White sandwich bread

Step 6

Toast the bread & slice in half diagonally.

Parmesan (grated)
Mixed baby greens
Mushrooms (brown)

Step 7

Sprinkle rest of the raw mushrooms & grated parmesan over top the eggs. Serve with a bed of greens & toast. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy474 cal.
Fat30g
Carbohydrates23g
Protein27g

On average, one serving of the recipe "Scrambled Eggs with Mushrooms" contains 474 Energy, 30 g of Fat, 23 g of Carbohydrates, 27 g of Protein.

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