Mushroom Toast With Scrambled Eggs Bacon Recipes

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SCRAMBLED EGGS WITH BACON AND MUSHROOMS



Scrambled Eggs with Bacon and Mushrooms image

You could either serve this with a large, thick slice of buttered wholemeal toast, or you could pile it into a gratin dish and serve with triangles of crisp fried wholemeal bread. Dark-gilled mushrooms tend to spoil the colour a little, so it's best to use button mushrooms.

Categories     Brunch and Breakfast     Lunch and Snacks     Eggs recipes     One is Fun

Yield Serves 1

Number Of Ingredients 5

2 large eggs
2 rashers of bacon
2 oz (50 g) button mushrooms
approximately 1 oz (25 g) butter
salt and freshly milled black pepper

Steps:

  • First fry the bacon in a little butter until it's fairly crisp, then remove it to a warmed serving dish and chop it up quite small, and keep it warm. Next fry the mushrooms in the bacon fat, tossing them around the pan and only cooking them very lightly. Then remove them and add them to the bacon. Now take a saucepan and melt about ½ oz (10 g) of butter in it. Whisk the eggs together in a basin, season them with salt and pepper, then stir them into the butter, using a wooden spoon - keep stirring over a medium heat and scrape the base (and especially the corners) of the pan to prevent the eggs sticking. When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.

MUSHROOMS & SCRAMBLED EGGS ON TOAST



Mushrooms & Scrambled Eggs on Toast image

My first "Mushroom Monday Challenge" breakfast recipe. Quick and easy to prepare, this recipe will give you an energy boost to start the day. Protein from the eggs, and B Vitamins from the mushrooms will keep you going all the way to lunch. Makes a great diet friendly breakfast.

Provided by BrittanyS

Categories     Breakfast

Time 10m

Yield 1 toast, 1 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
4 -5 medium white mushrooms or 4 -5 medium cremini mushrooms, sliced
1 large egg
1 tablespoon milk
1 tablespoon water
1 slice whole wheat bread
1 ounce cheese, grated

Steps:

  • Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.
  • Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.
  • Remove mushrooms from pan, set aside.
  • Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.
  • While the eggs cook, place bread in toaster and toast.
  • Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.

Nutrition Facts : Calories 301.6, Fat 18.4, SaturatedFat 7.2, Cholesterol 231.8, Sodium 502.9, Carbohydrate 18.7, Fiber 2.6, Sugar 3.1, Protein 17.3

MUSHROOM-AVOCADO EGGS ON TOAST



Mushroom-Avocado Eggs on Toast image

Two of my favorites - mushroom and avocado - make a stacked sandwich fancy enough for company or a weekend breakfast with the family. -Carol McLaughlin, Papillion, Nebraska

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

8 large eggs
2 tablespoons 2% milk
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
2 tablespoons butter, divided
1 tablespoon minced fresh chives
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 slices French bread (1 inch thick), toasted
3 ounces Brie cheese, cut into 6 slices
1 medium ripe avocado, peeled and thinly sliced

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives., Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender., Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.

Nutrition Facts : Calories 319 calories, Fat 22g fat (8g saturated fat), Cholesterol 307mg cholesterol, Sodium 431mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

FRENCH EGG AND BACON SANDWICH



French Egg and Bacon Sandwich image

French Toast with egg and bacon in the center with maple syrup on top. Sprinkle with powdered sugar if desired.

Provided by Amber

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 eggs, beaten
4 slices bread
4 slices bacon
2 eggs
½ cup maple syrup

Steps:

  • Dip bread slices in beaten eggs. Heat a lightly oiled griddle or frying pan over medium high heat. Cook until browned on both sides. Set aside but keep warm.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Reserve 1 tablespoon of bacon grease in pan and fry remaining two eggs.
  • Place one piece of French toast on each of two plates. Place the fried eggs on top of the bread, top the eggs with strips of bacon. Cover with the remaining pieces of French toast. Following that by pouring on the syrup.

Nutrition Facts : Calories 738 calories, Carbohydrate 79.3 g, Cholesterol 410.1 mg, Fat 37 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 11.9 g, Sodium 954.1 mg, Sugar 49.8 g

BACON AND EGGS WITH MUSHROOM-GARLIC TOASTS



Bacon and Eggs with Mushroom-Garlic Toasts image

These mushroom toasts topped with crumbled bacon and scrambled eggs are delicious for breakfast and beyond.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 7

8 slices bacon
4 slices crusty bread, toasted
1 garlic clove, peeled
4 cups sliced mixed mushrooms
8 eggs
1/4 cup ricotta
Chopped fresh tarragon

Steps:

  • Cook bacon until crisp. Rub toast slices with garlic clove. Saute mushrooms in 2 teaspoons bacon fat, season, and divide among toasts. Lightly scramble eggs in 1 tablespoon bacon fat; when set but still wet, fold in ricotta and tarragon; season. Top mushrooms with eggs and crumbled bacon.

SAUTEED MUSHROOM SCRAMBLED EGGS



Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

Steps:

  • Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
  • While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
  • Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

SLOW-SCRAMBLED EGGS WITH POTATOES, MUSHROOMS, AND BACON



Slow-Scrambled Eggs with Potatoes, Mushrooms, and Bacon image

For years, I would eat eggs only as an excuse to have bacon and hash browns. And then I made this discovery-the French method of slow cooking. The results of this technique are so good, I'd be perfectly happy to eat the eggs plain, without embellishment, but in this version I still get my potatoes and bacon. This dish requires patience: it's tempting to turn the heat up and finish the eggs quickly, but if you do, they will lose the creamy, custardy consistency that elevates this dish beyond breakfast. Try these eggs as a first course before something simple and light, such as a vegetable or chicken sauté, or grilled fish or beef. You can also serve them for brunch, with fresh fruit or a green salad.

Yield makes 4 servings

Number Of Ingredients 13

1 large potato, peeled and diced
Salt
2 strips thick-sliced bacon, diced
1/4 pound button mushrooms, stemmed and quartered
Pepper
3 tablespoons butter
10 eggs
2 tablespoons heavy cream
Salt and pepper
4 individual brioche rolls, or 2 slices good-quality bread, crusts removed, sliced in half into triangles
Potatoes, Mushrooms, and Bacon
Slow-Scrambled Eggs
Snipped fresh chives, for garnish

Steps:

  • Put the potato dice in a small pot, cover with cold water, and add a pinch of salt. Bring it to a boil, then reduce the heat and simmer until cooked through but still firm, about 5 minutes. Drain and cool. In a medium skillet, cook the bacon until crispy. Remove it with tongs or a slotted spoon and drain on paper towels. Add the potatoes to the leftover bacon fat, and cook over medium heat until golden brown and crisp on all sides, about 7 minutes. Add the mushrooms, season with salt and pepper, and continue to cook until mushrooms are tender and lightly brown. Drain any excess fat from the pan and set it aside while you cook the eggs.
  • Melt 1 tablespoon butter in a small, heavy-bottomed saucepan over medium-low heat. In a medium bowl, lightly beat the eggs and cream. Pour the eggs into the pan and stir with a wooden spoon or plastic spatula until they just begin to thicken, about 10 minutes.
  • At this point, lower the heat, add the remaining 2 tablespoons butter, season with salt and pepper, and continue to stir. Don't cheat-in order to make the eggs as creamy as possible, it's important to stir gently and continuously, and take your time. When the eggs begin to thicken, after about 5 minutes, remove the pot from the heat.
  • Warm the brioche or toast the bread lightly. Set the potato-mushroom mixture over medium heat, add the bacon, and warm thoroughly. Return the eggs to low heat and cook until they will just barely hold together and resemble a thick, creamy sauce, then spoon them over the brioche or toast. Spoon the potato mixture over or around the eggs and sprinkle with chives.

MUSHROOM "TOAST" WITH SCRAMBLED EGGS & BACON



Mushroom

Make and share this Mushroom "toast" With Scrambled Eggs & Bacon recipe from Food.com.

Provided by kelly in TO

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices lean bacon
2 portabella mushrooms (stalks removed)
1 tablespoon olive oil, based spread or 1 tablespoon margarine
4 eggs
black pepper

Steps:

  • In a pan at a medium heat put the bacon and mushrooms (top facing up) on the grill.
  • Carefully take the mushrooms out when starting to brown on top, turn over and spread the underside of the mushrooms with half the spread then put back in the pan topside down until mushrooms start to brown and bacon is cooked then put aside.
  • Whisk together the eggs with the pepper in a bowl.
  • Add the remaining spread to a small pan and add the egg mixture stirring continuously until eggs are just scrambled.
  • Take eggs off the heat and fill the underside of the mushrooms with the scrambled egg.
  • Chop the cooked bacon and sprinkle over the eggy mushrooms and serve.

Nutrition Facts : Calories 436.1, Fat 37.3, SaturatedFat 10.8, Cholesterol 453.8, Sodium 522.8, Carbohydrate 5.3, Fiber 1.3, Sugar 2.3, Protein 19.9

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Top Asked Questions

How do you cook eggs with bacon and mushrooms?
When they are half cooked (ie about half cooked egg and half liquid) remove the saucepan from the heat, add another knob of butter, then stir until the butter has melted and the eggs (which will go on cooking in the heat of the pan) are soft and glossy. Now mix in the mushroom and bacon, and pile the mixture on to toast or into a gratin dish.
How do you cook bacon and mushrooms in a skillet?
Crack the eggs into a bowl and beat with a fork until thoroughly combined. Rinse the mushrooms and pat dry. Heat a skillet over medium heat. Cook the bacon over low heat, then remove from the pan and drain on paper towels. Add the mushroom to the pan and cook over medium-low heat until soft.
How do you make scrambled eggs with mushrooms?
While mushrooms are cooking, combine eggs and milk in a bowl and mix together. Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Is scrambled eggs with Bacon a healthy breakfast?
These cheesy scrambled eggs with bacon make a delicious healthy breakfast served on wholemeal toast. This cheesey scrambled eggs with bacon recipe makes a deliciously-filling, protein-packed breakfast. A lovely scrambled egg recipe for the weekend, it makes a great brunch to keep you going until mid afternoon.

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