Portobello Scrambled Eggs

Updated: Aug 20, 2019


Starting off the day right with a healthy breakfast is a win-win. If done right, it energizes you to have a great day. Reaching for eggs is a great choice, especially when paired with some veggies. Here I roasted Portobello mushrooms which concentrate their earthy flavor and topped them with creamy-soft scrambled eggs. Each bite is delicious and packed with flavor. This very simple breakfast is easy to prepare and is incredibly satisfying.


ingredients for Portobello Scrambled Eggs:

serves 2


2 Portobello Mushrooms

5 large eggs

3 tablespoons whole milk

3-4 tablespoons cheddar cheese

1-2 pats of butter

kosher salt

black pepper

olive oil


Time-Saving Tip: The mushrooms can be cleaned in advance and stored in the refrigerator wrapped in paper towels.


We're ready to cook.


Wipe the mushrooms using a damp paper towel. Discard the stem and season both sides of the mushrooms with oil; season with salt and pepper. Transfer them to a parchment-lined sheet pan. Bake in a 400-degree oven for 10 minutes and then turn over the mushrooms and continue baking until desired tenderness.


Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.


Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry.


They're ready! They are such a delicious way to start off the day. Once the eggs are done, place the mushrooms nice side down on a plate and fill with the eggs. Season with salt and pepper and sprinkle with some sliced scallions and you're good to go.


Enjoy!


Portobello Scrambled Eggs:

breakfast

serves 2


  • 2 Portobello Mushrooms

  • 5 large eggs

  • 3 tablespoons whole milk

  • 3-4 tablespoons cheddar cheese

  • 1-2 pats of butter

  • kosher salt

  • black pepper

  • olive oil

  • Wipe the mushrooms using a damp paper towel. Discard the stem and season both sides of the mushrooms with oil; season with salt and pepper. Transfer them to a parchment-lined sheet pan. Bake in a 400-degree oven for 10 minutes and then turn over the mushrooms and continue baking until desired tenderness.

  • Crack the eggs in a bowl and add the milk. Using a fork or a whisk beat the eggs until well blended and season with salt and pepper.

  • Melt a pat or two of butter and add the eggs and then sprinkle with the cheese. Cook over low heat and while using a spatula, gently push the eggs forming billowy clouds; remove them from the heat while they are soft. Scrambled eggs should taste soft and creamy not hard and dry.

  • Time-Saving Tip: The mushrooms can be cleaned in advance and stored in the refrigerator wrapped in paper towels.

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