MUSHROOM & EGG TOAST
This quick Mushroom & Egg Toast recipe can be a great breakfast or a satisfying quick lunch. Mushrooms are rich in vitamins and minerals like selenium, an important antioxidant for metabolic health, and the eggs bring a nice hit of protein. So easy and so very good.
Provided by Cook for Your Life Staff
Categories Mains, Breakfast
Number Of Ingredients 1
Steps:
- In a wide skillet with a tight-fitting lid, heat the olive oil over medium-high heat. Add the garlic and cook for 3 minutes or until fragrant and beginning to turn golden.
- Add the mushrooms, cherry tomatoes, chopped oregano, and a sprinkling of salt and pepper. Cover and cook for 5 minutes. Uncover, stir, and cook for another 2 minutes. Taste for seasoning. Turn off the heat and let sit until ready to serve.
- Evenly spread 1 tablespoon of goat or cream cheese on each of the pieces of toast. Top with the mushroom mixture, then a soft boiled egg. Serve immediately.
Nutrition Facts : Calories 968
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
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
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
ONION AND MUSHROOM SCRAMBLED EGGS
A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
Provided by boonu
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
- Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
- Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g
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.
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