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We hope you got benefit from reading it, now let’s go back to breakfast of the day: scrambled eggs over toast recipe. To cook breakfast of the day: scrambled eggs over toast you only need 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Breakfast of the day: scrambled eggs over toast:
- You need 3 whole eggs
- Take 1 knob unsalted butter
- Get olive oil
- Prepare baby corn
- Use shitake mushrooms
- Take vine/cherry tomatoes
- Take toasted wheat bread
- Get choped chives for garnish
- Use 1 dash red pepper/paprika powder
- Use to taste salt & pepper
Steps to make Breakfast of the day: scrambled eggs over toast:
- Crack 3 whole eggs into medium sauce pan and add the knob of butter.
- Move the sauce pan to a medium heat and imediately start stirring the eggs till butter disolve.
- Then when starts to thicken a bit, off from the heat and continue working there.
- Then come back to the heat and continue stirring till it produce a nice and creamy consistency (the off and on the heat process usually takes about 4 rounds)
- When you already achieve such creamy texture and consistency (not watery) then off the heat, add a spoon of creme fraiche or sour cream (this helps to stop the cooking process in the eggs) and mix well. This time you can season with salt, pepper and a dash of red pepper powder. Finally pour it on top of the toasted wheat bread
- On a low/medium heat with a pan, drizzle a bit olive oil. Put in baby corns, shitake mushrooms and vine/cherry tomatoes. Sprinkle salt and pepper and cook for 5 minutes. Serve with the scramble eggs
- Enjoy 😊
On holidays, (or any day) I love French toast or buckwheat pancakes! Treat your family to homemade chocolate chip pancakes any day of the week. Scrambled Eggs with Wild Puffball Mushrooms. Serve with crusty bread and feta for any meal of the day, or even as part of a meze spread. Enjoy hot or cold, though I must say I like this dish better the next day after leaving it in the fridge all night!
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