ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Breakfast Recipes

Scrambled Eggs with Chestnut Mushrooms

Updated on February 9, 2016

Easy, Quick Breakfast

A very quick cooked breakfast. Scrambled eggs with a twist


1 large egg, or 2 medium ones

2 or 3 chestnut mushrooms


Herbs to taste


Olive oIl

One or two slices of bread for the toast


Dice the mushrooms

Crack the eggs in a bowl and beat them until the yokes have mixed in with the white

Start Cooking

Take a small pan and add some olive oil. Heat the oil and add the mushrooms

Once the mushrooms are soft and starting to reduce in size, add the eggs and stir them in. Keep stirring occasionally. Add the herbs and pepper.

At this point, put the bread in the toaster.

Ingredients all in the Pan

Ingredients in the pan
Ingredients in the pan

Continue Cooking

The eggs will need to be stirred fairly regularly, but not all the time.

When the toast pops put some butter on them.

Almost done

Eggs almost cooked
Eggs almost cooked

Almost Done

When the eggs look like this, they are almost done. Stir them for a minute or so longer, then put them on top of the toast.



    0 of 8192 characters used
    Post Comment

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      great recipes, i love scrambled eggs with mayo