Scrambled Eggs with Mushrooms

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Eggs and mushrooms are a great combination. All you need is parsley, lemon, and a bit of cream, and you’ll have a killer breakfast.



Step: 1

Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.

Step: 2

Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.


Per Serving: 309 calories; protein 15g; carbohydrates 5.2g; fat 26.4g; cholesterol 379.5mg; sodium 378.6mg.

Eating healthy breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the street food before lunchtime.

Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.

Giving your stomach energy a bit of sugar in the morning is good to move your metabolism for the day and insert important element to your brain, which, incidentally, requires a continuous supply of sugar in the form of process glucose, amounting to around 120g daily. There is also essential evidence to backup the idea that a diet high in fibre can reduce your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.

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