Mushroom and Scallion Scrambled Egg Toasts

Browned mushrooms and soft scrambled eggs make a substantial toast with just one skillet. The scallion whites cook with the mushrooms, while the greens give the eggs a fresh finish. Before you start Slice the mushrooms evenly and use a wide skillet. If they pile up, cook them in two batches so they brown. Print Mushroom and Scallion Scrambled Egg Toasts Browned mushrooms and soft scrambled eggs make a substantial toast with just one skillet. The scallion whites cook with the mushrooms, while the greens give the eggs a fresh finish. Prep Time 10 minutes minutesCook Time 12 minutes minutes Servings 2 servings Calories 364kcal Ingredients200 g white button mushrooms sliced200 g 4 large eggs without shells100 g sourdough 4 slices14 g olive oil divided24 g scallions sliced, whites and greens separated1.5 g fine salt InstructionsHeat half the oil over medium-high heat. Spread the mushrooms out and cook 5–7 minutes, turning after the undersides brown. Add the scallion whites for the final…

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