Herb-and-garlic cheese adds a touch of creaminess to this breakfast-for-dinner staple. Accompany the eggs with focaccia bread and serve with a simple baby spinach salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
- 1 pkg mushroom sliced
- 300 g focaccia bread cut crosswise in 8 slices
- 8 eggs
- 2 tablespoons chopped fresh chives
- 1/3 cup crumbled soft herb-and-garlic cheese (such as Boursin)
In skillet, heat 2 tsp vegetable oil over medium-high heat; cook mushrooms, stirring occasionally, until light brown and no liquid remains, about 5 minutes. Sprinkle with pinch each salt and pepper. Remove from pan; set aside.
Meanwhile, arrange focaccia on baking sheet; bake in 400°F (200°C) oven until crisp and light golden, about 6 minutes.
Whisk together eggs, half of the chives and pinch each salt and pepper. In same skillet, melt 1 tbsp butter over medium heat; cook egg mixture, stirring, just until softly set but still runny, about 5 minutes.
Divide egg mixture, mushrooms and focaccia among 4 plates. Dot eggs with cheese; sprinkle with remaining chives.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 798 mg
- Sugars 2 g
- Protein 21 g
- Calories 455.0
- Total fat 24 g
- Potassium 299 mg
- Cholesterol 385 mg
- Saturated fat 10 g
- Total carbohydrate 41 g
- Iron 34.0
- Folate 61.0
- Calcium 5.0
- Vitamin A 27.0
- Vitamin C 3.0