This recipe was supplied by The Australian Mushroom Growers Association and modified to reduce the fat content.
Preheat a grill on high heat. Line a baking tray with baking paper.
Place mushrooms onto baking tray and brush both sides with olive oil. Place under grill and cook for 2-3 minutes on each side or until just tender.
Meanwhile, place eggs, milk, chives and salt and pepper into a medium bowl. Whisk until well combined.
Heat 1 tbs olive oil in a non-stick frying pan over medium heat. When the oil is hot, add egg mixture and cook for 2-3 minutes or until egg just starts to set. Stir gently and cook a further 1-2 minutes or until cooked to your liking.
To serve, place 2 mushrooms onto each serving plate. Top with scrambled eggs. Season with salt and pepper and serve with toasted sourdough.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 4 mins |
Suitable for: |
|
| Breakfast | |
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| Nutritional Information - Per Serve | |
| Kj | 1618 kj |
| Calories | 387 kcal |
| Fat | 18.7 g |
| Saturated Fat | 3.8 g |
| Total Carbohydrate | 37.8 g |
| Total Protein | 20.8 g |
| Fibre | 3.2 g |
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