Tasty 5 minute breakfast recipe | Scrambled eggs with Cream Cheese and Soy Mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Slice one piece of thick country loaf bread and place it in the oven to toast.

Slice the mushrooms into medium pieces and sauté them in olive oil with a pinch of salt and lots of pepper.

Add a drizzle of soy sauce to the mushrooms and sauté until done, then transfer them to a bowl to cool down.

In a mixing bowl, whisk 2 eggs without adding salt, pepper, cream, or milk, as cream cheese will be added later.

Heat a pan on low and add a drizzle of olive oil and butter until melted.

Pour the egg mixture into the pan and stir gently, allowing the eggs to cook slowly.

When the eggs are about 80% done, add the cream cheese to cool the mixture and infuse flavor.

Remove the pan from heat when the eggs are 90% done to prevent overcooking.

Place the soft scrambled eggs on the toasted bread, top with the sautéed mushrooms, and garnish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens