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    You are in: Home / Recipes / Scrambled Eggs With Mushrooms Recipe
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    Scrambled Eggs With Mushrooms

    Scrambled Eggs With Mushrooms. Photo by Bergy

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sara 76's Note:

    This crowd pleasing recipe comes from the January 2009 issue of *recipes+* magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.

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    Units: US | Metric


    1. 1
      Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
    2. 2
      Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
    3. 3
      Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.

    Ratings & Reviews:

    • on May 16, 2010


      Lovely recipe I cut the recipe back to two eggs, used 1% milk but it all came together for a lovely Sunday Brunch. Served with fried black beans and mixed pepper/onion & toast. Very enjoyable eaten outside on a sunny morn!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Scrambled Eggs With Mushrooms

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 209.8
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 7.3 g
    Cholesterol 341.1 mg
    Sodium 173.3 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 1.0 g
    Sugars 2.8 g
    Protein 12.9 g

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