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Scrambled eggs with mushrooms and hot smoked trout

Scrambled eggs with mushrooms and hot smoked trout

2
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Rise and dine on a top-rated breakfast that’s ready in just 15 minutes - a great way to start the day!

Ingredients

Mushrooms

800 g, (8 x 100g large, flat mushrooms)

Egg(s)

8 medium

Fresh chives

¼ cup(s), finely chopped, chopped

Garlic

1 clove(s), crushed

Skim milk

½ cup(s), (125ml)

Hot smoked trout

150 g, flaked

Fresh dill

1 tbs

Lemon(s)

1 medium, cut into wedges, to serve

Oil spray

3 x 3 second spray(s)

Instructions

  1. Preheat an oven grill to high. Lightly spray a foil-lined
  2. baking tray with oil. Place 8 x 100g large flat mushrooms,
  3. stem-side down, on prepared tray and lightly spray
  4. with oil. Grill for about 4 minutes on each side or until
  5. tender. Meanwhile, whisk 8 eggs with ¼ cup chopped
  6. fresh chives, 1 crushed garlic clove and ½ cup (125ml)
  7. skim milk in a medium bowl. Season with salt and
  8. pepper. Lightly spray a large non-stick pan with oil and
  9. heat over medium heat. Pour egg mixture into pan and
  10. cook, stirring occasionally, for about 3 minutes until set.
  11. Divide mushrooms among 4 plates. Top with scrambled
  12. eggs, 150g flaked hot smoked trout and 1 tablespoon
  13. chopped fresh dill. Serve with lemon wedges.

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