Mushrooms filled with scrambled eggs

Recipe from: 2/2/2008 12:00:00 AM

Ingredients 7
Servings 6
Time 10

Ingredients

  • 15
    ml
    15ml butter
  • 6
    large brown mushrooms
  • 3
    eggs
  • 125
    ml
    milk
  • 1
    slice of salmon, roughly chopped
  • 30
    ml
    butter
  • 2
    tomatoes, sliced
 

Method

10
 
Heat butter in a pan and fry mushrooms for 4 minutes or until brown. Remove from the heat and set aside. Break eggs into a medium bowl, add the milk and salmon and beat until mixed together. Heat butter in a frying pan, add egg mixture and cook over medium heat, stirring until almost set. On individual serving plates, arrange tomato slices, top with mushrooms and then scrambled eggs. Serve with buttered toast.
 

Read more on: shallow-fry
 

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