Scrambled eggs with mushrooms on toast
Ingredients
- 4 eggs
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 2 cups small mushrooms
- sea salt and freshly ground black pepper
- 4 slices of toast toasted in the toaster from a baguette
- 2 tablespoons chopped parsley
Preparation
- Prepare two small pans. Heat the first one and pour in oil and add 2 tablespoons butter, melt. Add washed and dried mushrooms and fry for a few minutes, browning nicely on each side. Season with salt and pepper.
- Meanwhile, toast the toast in the toaster, spread with butter and arrange on two plates.
- Heat the second pan and melt 2 tablespoons butter in it, crack eggs and season with salt. Fry quickly, making only 4-5 figure-eights. As soon as the whites set, remove from heat and arrange on one piece of prepared toast. Arrange mushrooms on the other toast. Sprinkle with pepper and parsley.
Tips
By adding a tablespoon of oil to the mushrooms fried in butter, the butter won't burn and the mushrooms will brown nicely. Salt the mushrooms at the very end of cooking so they don't darken and won't release juices.