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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 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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