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Tumbled eggs with mushrooms

Tumbled eggs with mushrooms

4
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Fluffy eggs flavoured with chives are the perfect accompaniment to a thick, crunchy bagel.

Ingredients

Mushrooms

100 g, (button), halved

Egg(s)

3 medium

Skim milk

2 tbs

Fresh chives

2 tsp, finely chopped, plus extra for garnish

White bagel

1 individual, halved

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add mushrooms and cook, stirring, for 3 minutes or until tender and lightly browned. Transfer to a plate. Cover to keep warm.
  2. Meanwhile, whisk eggs, milk and 2 teaspoons chives in a jug. Reheat pan over low heat. Pour egg mixture into pan and cook, folding occasionally (see tip), for 3–4 minutes or until cooked to your liking.
  3. Toast bagel halves and top with tumbled eggs, mushrooms and extra chives. Season with salt and freshly ground black pepper. Serve.

Notes

TIP: Try to resist the urge to stir the eggs or they will be scrambled. Use a spatula to gently fold the mixture to create the ‘tumbled’ effect.

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