Description
Chilli Oil Mushrooms with Creamy Scrambled Eggs on Sourdough offers a comforting dish that marries savory sautéed mushrooms, creamy scrambled eggs, and crispy sourdough.
Ingredients
Scale
- 200 g white button mushrooms
- 25 g red onion or shallot, diced finely
- 15 g unsalted butter
- 1 tbsp balsamic vinegar
- 1 tbsp oil from Marion’s Kitchen Crispy Chilli Oil
- 1 sprig fresh thyme
- 1 garlic clove, crushed
- a few sprigs Italian parsley, chopped
- Salt
- black pepper
- 4 eggs, whisked
- 1 tbsp extra drizzle of Marion’s Kitchen Crispy Chilli Oil
- 2 slices sourdough bread
Instructions
- Heat a frying pan over medium heat. Add the butter and the oil from Marion’s Kitchen Crispy Chilli Oil, then sauté the onion and garlic for 1 to 2 minutes, until softened and fragrant.
- Add the mushrooms and thyme to the pan. Season generously with salt and pepper, and cook for 5 to 6 minutes, until the mushrooms are golden and tender. Stir in the balsamic vinegar and parsley, then remove from heat and set aside.
- While the mushrooms cool, pop the sourdough slices into the toaster until crisp and golden brown.
- In a clean pan over low heat, gently scramble the whisked eggs while stirring continuously until just set and creamy. Season lightly with salt and pepper.
- Place the toasted sourdough slices on plates. Top generously with the creamy scrambled eggs, then spoon over the mushroom mixture.
- Drizzle the extra Marion’s Kitchen Crispy Chilli Oil over the top and serve immediately.
Notes
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 400 mg
Keywords: Chilli Oil Mushrooms, Creamy Scrambled Eggs, Sourdough