Chestnut mushrooms are impossibly good for you because they’re extremely low in calories (with around 25 calories per 100g) and contain protein (3g per 100g) that help you stay full for longer. Another healthy common food is egg which is high in protein and full of vitamins.

So, a breakfast with these two ingredients will bring enough energy and keep you fuelled up all the morning.

Because I’m in low carb diet, I enjoy this combo with some pieces of finest Oat And Barley Loaf which is sliced white bread made with oats and barley.

To serve for one, I’ll need:

  • 2 free range eggs
  • Half of chestnut box (250gr/ box)
  • Single cream
  • Low fat butter
  • Salt + pepper

To make pan-fried mushrooms, you should heat the butter in a frying pan over a medium heat. When the butter starts to bubble, let’s add the mushrooms and cook for 4–5 minutes, until the mushrooms become dark golden brown around the edges. (Note: If the pan gets dry, you should add a bit more butter).

Seasoning the mushroom with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. To make it smell good, I stirred the mushroom in the parsley and rosemary.

How I cook a perfect scrambled eggs:

The 2 large egg should be lightly whisked, then I add on 6 tbsp single cream (or you can use full cream milk, instead), and a pinch of salt together until the mixture has just one consistency. Taking a non-stick frying pan and heating it for a minute, I added a knob of butter and let it melt. Note: you shouldn’t allow the butter to brown because it will discolour your eggs.

After that, I poured in the egg mixture into the heated pan and let it sit, without stirring, for 20 seconds. Using a wooden spoon to stir, lifting and folding it over from the bottom of the pan. Then let it sit for another 10 seconds, before stirring and folding it again. The action should be repeated until the eggs become softly set and slightly runny in places. To finish the cooking, you should remove the egg from the heat and leave for a moment.

With the toasts, I reheated 4 pieces in the toast maker for 1 min to make it hot and crispy.

Best enjoyed in the morning with a warm cup of pepper mint or english breakfast tea.

Have a lovely day!

Posted by:vtthanhmai

"Start of spring heart in bloom; our whisperings in sunlit rooms. Summer was left a little more; in autumn I began to fall. When winter came with all its white, you were mine to kiss goodnight." - Love & Misadventure

One thought on “Healthy meal with mushroom egg on toast

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