Creamy Scrambled Eggs With Mushrooms

Creamy Scrambled Eggs With Mushrooms image Image by: Creamy Scrambled Eggs With Mushrooms image Author: Canadian Living

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

Ingredients

  • 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)

Method

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

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 61.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Scrambled Eggs With Mushrooms

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