Feb 1, 2022

Scrambled Eggs & Mushroom Toast

A light easy breakfast of scrambled eggs and mushroom toast to start the day off right.

High in protein and flavour, these scrambled eggs and mushroom toasts are a great way to start the day. They are simple to make and come together in under 20 minutes.

Though this recipe calls for white or cremini mushrooms, you can actually use whatever you have on hand.

To add extra flavour to the eggs, add chopped onion or scallions. Sauté the onion with the mushrooms, but once the mushrooms are removed, leave the onion in the pan and incorporate into the egg.

Ingredients

(Makes 2 servings)

4 large eggs
2 to 3 large white or cremini mushrooms, cleaned and sliced
2 teaspoons extra virgin olive oil
1/4 teaspoon paprika
1/4 teaspoon salt + one pinch
pinch ground black pepper
2 teaspoons plant-based butter
2 slices dark rye bread, toasted

Directions

In a mixing bowl, crack the eggs and add the 1/4 teaspoon salt. Whisk until the eggs start to get frothy. Set aside.

In a sauté pan over medium-high heat, add the oil. Once the oil is hot, add the sliced mushrooms and sprinkle with paprika and a pinch of salt and ground black pepper. Sauté, occasionally mixing, until the mushrooms begin to brown on both sides. Reduce the heat to medium and continue cooking the mushrooms until fully brown and the pan has cooled. Transfer the mushrooms to a plate, carefully wipe the pan then return the pan to the stovetop.

Add the butter to the sauté pan and let it melt, still over medium heat. Add the eggs and, using a silicone spatula, immediately begin drawing the spatula through the eggs repeatedly until the egg is scrambled, but not overcooked (about 3 minutes). The egg should appear somewhat moist (not runny) and largely still holding together. Remove from heat and divide the egg in two equal halves.

Serve the egg on the toasted bread and garnish with sautéed mushrooms. Add additional salt and ground black pepper as needed.

Nutritional Information Per Serving: