Scrambled Eggs with Roasted Mushroom

Ingredients list for Scrambled Eggs with Roasted Mushroom

• 6 Eggs
• 10-12 Fresh button mushrooms
• 2-3 Dried shiitake mushrooms soaked in hot water
• to taste Salt
• to taste Crushed black peppercorns
• 1 tablespoon Olive oil
• 3 tablespoons Balsamic vinegar
• 4 Multigrain bread slices
• 2-3 teaspoons Milk
• 2 tablespoons Butter
• for garnishing Micro shoots

Method

1. Discard stems of button mushrooms and put in a bowl. Add salt, crushed peppercorns, olive oil and balsamic vinegar and mix well. Set aside to marinate for 5-7 minutes.
2. Place the marinated mushrooms in an air fryer basket, cavity side upward, put some of the marinade in each cavity and roast at 200º C for 8-10 minutes.
3. Drain the shiitake mushrooms and squeeze gently to remove excess water and then dip them in the marinade. Add these to the button mushrooms in the air fryer basket and roast all of them together.
4. Toast bread slices in a non-stick pan till lightly browned on both the sides.
5. Break eggs into a bowl, add salt and crushed peppercorns and whisk well. Add milk and whisk again.
6. Remove the toasted bread slices and place the pan back on low heat. Add butter and let it melt. Add egg mixture and cook, stirring continuously, till the eggs are scrambled and cooked.
7. For each portion, place some air-fried button mushrooms on one side of a serving platter.
8. Cut the air-fried shiitake mushrooms into strips.
9. Place a toasted bread slice in the center of each serving plate, put some of the scrambled eggs on it, cover with another toast and top with some more scrambled eggs and top with shiitake mushroom strips. Place micro shoots on the other side of the plate and serve immediately.

Nutrition Info