How to make Scrambled Eggs with Roasted Mushroom -
A flavourful and delicious way to break the night long fast
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs (अंडे), Fresh button mushrooms (ताज़े बटन मशरूम)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Scrambled Eggs with Roasted Mushroom checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Potato Recichad Nrg Dosa Rajama Til Toasts Multigrain Veg Thalipeeth
Scrambled Eggs with Roasted Mushroom Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Scrambled Eggs with Roasted Mushroom Recipe
Eggs 6
Fresh button mushrooms 10-12
Dried shiitake mushrooms soaked in hot water 2-3
Salt to taste
Crushed black peppercorns to taste
Olive oil 1 tablespoon
Balsamic vinegar 3 tablespoons
Multigrain bread slices 4
Milk 2-3 teaspoons
Butter 2 tablespoons
Micro shoots for garnishing
Method
Step 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.
Step 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.
Step 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.
Step 4
Toast bread slices in a non-stick pan till lightly browned on both the sides.
Step 5
Break eggs into a bowl, add salt and crushed peppercorns and whisk well. Add milk and whisk again.
Step 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.
Step 7
For each portion, place some air-fried button mushrooms on one side of a serving platter.
Step 8
Cut the air-fried shiitake mushrooms into strips.
Step 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
Calories : 1315 Kcal
Carbohydrates : 61.8 gm
Protein : 106.1 gm
Fat : 71.5 gm
Other : Iron- 12.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
