Everyone knows how to make omelettes but getting scrambled eggs right can sometimes feel like an achievement. Especially when one day your mom wakes up and asks: Can you make the scrambled eggs for me too?
You say, “Of course!” and internally your heart somersaults because maybe you finally learnt a thing of value in your mom’s eyes. Lol.
I also recently realised that it’s a great idea to add a creamy mushroom sauce over your scrambled eggs. In fact, it is amazing – especially if you are someone who gets the egg ick often and doesn’t want to taste just eggs.
I put this step-by-step together so you can make it too. Here’s scrambled eggs with creamy mushroom sauce on toast.
You want to get to the recipe. I do too but read this.
– You have to be patient with the eggs to avoid overcooking them.
– The more fun ingredients you have for toppings, the better. Think capsicum, labneh, dill, chill oil.
Ingredients List for Scrambled Eggs and Creamy Mushroom Toast
The following will be good for 1 person (and maybe a sibling who wants a bite)
- 2 whole eggs
- Butter
- Multigrain Bread (Two slices)
- Olive Oil
- 3 Button Mushrooms (per toast)
- Garlic Cloves (4 minimum, chopped)
- Capsicum (a small inch piece from it)
- Dairy Cream (4 tablespoons)
- Salt (preferably himalayan pink salt)
- Black pepper
- Mixed Herbs
- Chilli Oil (optional)
- Dill, coriander or any other herbs to garnish (optional)
Here's how to make it:
Step 1:
Toast two slices of bread and set it aside on a plate.
Step 2:
Crack two eggs in a bowl.
Step 3:
Whisk the two eggs until fluffy.
Step 4:
Start with a cool pan. Add 1 tbsp of butter and melt it over very low heat. After the butter has melted, add this egg mixture.
The flame should be at the lowest setting. It should look like the eggs aren’t even cooking.
Step 5:
After about 30 seconds (before the edges of the egg start to set), swirl your wooden spoon. If it makes a pathway like on the picture on the right, start bringing the egg mixture from the corner to the center.
This will start to make soft egg curdles. Keep doing that till the scrambled eggs are cooked.
Example of soft curdles forming.
Step 6:
Add the scrambled eggs to toast and then season with salt and pepper.
Step 7:
In a pan with medium low heat, saute capsicum and garlic cloves until fragrant.
Step 8:
Add sliced mushrooms to the pan. The garlic cloves are not golden brown yet because they will cook further with the mushrooms.
Step 9:
Add 4 tbsp of dairy cream to the sauteed mushrooms and a splash of drinking water.
Mix with a wooden spoon and let it cook till it achieves a saucy consistency.
Step 10:
Sprinkle salt, pepper and red chilli flakes to taste.
Step 11:
Layer the creamy mushroom sauce over the fluffy eggs.
Step 12:
Garnish with chilli oil and your favourite herbs and enjoy.
So there you have it! A step-by-step of scrambled eggs and creamy mushroom toast recipe that I am now going to make often.
Do you have a favourite breakfast recipe? Let me know below.
Read More: This is how I make chimichurri.
