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 baking tray with oil. Place mushrooms, stem-side down, on prepared tray and lightly spray with oil. Grill for about 4 minutes on each side or until tender.
2
Meanwhile, whisk eggs with chives, garlic and milk in a medium bowl. Season with salt and pepper. Lightly spray a large non-stick pan with oil and heat over medium heat. Pour egg mixture into pan and cook, stirring occasionally, for about 3 minutes until set. Divide mushrooms among 4 plates. Top with scrambled eggs, trout and dill. Serve with lemon wedges.
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