SCRAMBLED EGGS WITH BACON AND MUSHROOMS
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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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