Toast & Scramble Eggs with Sauteed Mushrooms

By Jestine Rodriguez
April 5, 2018
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Author Notes: This is a great recipe for brunch or snack if you want something incredible, easy and quick to cook. The ingredients are very simple but really delicious. If you want to surprise someone this is the snack you are looking for.Jestine Rodriguez

Serves: 2

  • 4 bread slices (big slices)
  • cream cheese (as much as you desire)
  • 1 tablespoon olive oil
  • 100 grams mushroom cut into slices
  • 1 small red onion cut into slices
  • 1 tablespoon dried oregano
  • Fresh black pepper
  • Pinch of salt
  • 4 eggs
  • 3 tablespoons milk
  • 1 tablespoon butter
  • Fresh grated parmesan cheese (as much as you want)
  • Green onions to garnish
  1. 1. In a medium pan skillet, heat the olive oil, add the mushrooms, onion, dried oregano, fresh black pepper, pinch of salt, and sauteé for 3 minutes medium heat stirring constantly avoiding to burn. Remove from the heat.
  2. 2. Toast the bread slices. On a non-stick skillet heat the butter low heat. Meanwhile in a bowl mix the eggs, milk and pinch of salt. Add the eggs mix in the skillet and cook medium low heat with a wooden spoon stirring softly every 5 seconds for 1 ½ minute or until the eggs is cooked and fluffy.
  3. 3. Cut the bread slice in half and spread the cream cheese, mushrooms and onion sauteéd, scramble eggs, fresh grated parmesan cheese and green onions.

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