Browned mushrooms and soft scrambled eggs make a substantial toast with just one skillet. The scallion whites cook with the mushrooms, while the greens give the eggs a fresh finish.
Before you start
Slice the mushrooms evenly and use a wide skillet. If they pile up, cook them in two batches so they brown.
Mushroom and Scallion Scrambled Egg Toasts
Browned mushrooms and soft scrambled eggs make a substantial toast with just one skillet. The scallion whites cook with the mushrooms, while the greens give the eggs a fresh finish.
Ingredients
Method
- Heat half the oil over medium-high heat. Spread the mushrooms out and cook 5–7 minutes, turning after the undersides brown. Add the scallion whites for the final minute.
- Transfer the mushrooms to a plate. Toast the bread while you beat the eggs with the salt.
- Reduce the heat to low and add the remaining oil. Pour in the eggs and draw a spatula through the pan until the curds are set and no liquid egg remains.
- Pile the eggs and mushrooms on the toast and scatter the scallion greens over the top.
Notes
If the skillet is still very hot after cooking the mushrooms, take it off the burner briefly before adding the eggs.
Nutrition estimate per serving
| Energy | 364 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrate | 30 g |
| Fat | 18 g |
| Fiber | 3 g |
Calculated from the listed ingredient weights using generic food composition values. Brands, draining and cooking losses can change the values. USDA FoodData Central
Explore more meals in the SkilletGlow recipe index.
Leave a Reply