People love or hate mushrooms but I’m definitely in the former camp! Grilled Mushrooms with Scrambled Eggs on Toast in DK’s Cook Healthy & Quick book uses the Portobello variety, which are coated with chopped parsley and olive oil and then baked in the oven.
They are the perfect accompaniment to a slice of toasted wholemeal bread and some scrambled egg and chives. If you share my adulation of ‘shrooms, check out Mushrooms on Toast by Jamie Oliver which is equally simplistic to make.
Recipe: Grilled mushrooms with scrambled eggs on toast
Calories: 306 per serving
Book: DK – Cook Healthy & Quick
Prep time: Approx 5 mins
Cooking time: Approx 25 mins
- 2 tbsp olive oil
- 2 tbsp chopped parsley leaves
- Ground black pepper
- 4 large flat mushrooms such as Portobello (stems discarded)
- 4 large eggs
- 1 heaped tbsp finely chopped chives
- 1 tbsp butter
- 4 thick slices of wholemeal bread
Cost per portion: Approx £1.26
Preheat the oven to 200 degrees C / 400 degrees F / Gas 6. In a bowl, mix the oil and parsley and season. Brush the mixture all over the mushrooms, place on a baking tray, and bake for 20 minutes until tender.
Just before the mushrooms are ready, whisk together the eggs, milk and chives, and season well.
Heat a large, heavy-based saucepan and melt the butter. Scramble the eggs in the pan over a low heat for 3-4 minutes, using a wooden spoon and a slow, scraping motion to move them around so all the egg comes in contact with the heat. Be sure to get in every area of the base and the corners of the pan, so the egg cooks evenly.
Meanwhile, grill or toast the bread/ When the toast is ready, spoon over the juices from the mushrooms and top each piece with a mushroom, grill-side up.
While the egg is still a little soft or liquid (it will continue to cook off the heat), place one-quarter of it into each mushroom to serve.
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