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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.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 2 servings
Calories: 364
Ingredients Method Notes

Ingredients
  

  • 200 g white button mushrooms sliced
  • 200 g 4 large eggs without shells
  • 100 g sourdough 4 slices
  • 14 g olive oil divided
  • 24 g scallions sliced, whites and greens separated
  • 1.5 g fine salt

Method
 

  1. 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.
  2. Transfer the mushrooms to a plate. Toast the bread while you beat the eggs with the salt.
  3. 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.
  4. 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.