You’ve gotta love a well made creamy and smooth plate of scrambled eggs. Although, just the eggs scramble wouldn’t be enough to fill me up for breakfast. Ideally, I’d have covered a toasted bread with it. But since I’m off bread too (yes, it’s that kind of diet), I figured I’d top the eggs with something more ‘meaty’ or filling. Hence, mushrooms.
Eggs – 2
Mushrooms – 10 – 12 sliced
Olive oil – 2 tsp
Coconut milk – 2 tbsp (you could use fresh cream or even milk, but I had neither)
Salt and pepper – to season
Cook mushrooms in olive oil and let them brown well.
Add salt and pepper.
Whisk the eggs in a bowl and add seasoning along with the coconut milk or cream.
On medium to low heat, cook the eggs while constantly stirring.
In about 3-4 mins, they will come together and you can take it off the heat.
Make sure they haven’t browned or turned rubbery. It’s not supposed to be like the Indian bhurji. It’s supposed to be creamy and wobbly actually. It might look undercooked, but it won’t be.
Top the eggs with the mushrooms and serve with toast, or even without it.