Shimeji And Egg Ciabatta
This delightful recipe combines earthy Buna Shimeji mushrooms and crisp spring onions with fluffy scrambled eggs, all served on toasted ciabatta slices. The creamy eggs pair perfectly with the savory mushrooms, making this dish a tasty and satisfying start to your day. Enjoy this flavorful meat-free breakfast for a wholesome and delicious meal option.
— Constant Cookbook
Ingredients
- 1 Pack of Livesey Bros Buna Shimeji
- 4 Slices Ciabatta Bread
- 6 Eggs
- 1 Bunch Spring Onion
- 10g Butter
- 2tbsp Single Cream
- 1/2 tbsp Olive Oil
Instructions
- Gently fry the mushrooms and spring onions in a little butter for 3 minutes, then remove from the pan and set aside
- Whisk the eggs, salt & pepper and the cream together in a bowl
- Heat the remaining butter in a pan over a medium heat, then add the egg mixture
- Scramble the eggs for 4 minutes or until cooked
- Meanwhile, drizzle the olive oil over the slices of ciabatta and toast lightly
- Arrange the ciabatta on the plate, and top with the eggs and then the mushrooms, serve for a delicious meat-free breakfast
Yield
Serves 4
Comments
No comments found.