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
Chives, fresh
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
2
baking tray with oil. Place 8 x 100g large flat mushrooms,
3
stem-side down, on prepared tray and lightly spray
4
with oil. Grill for about 4 minutes on each side or until
5
tender. Meanwhile, whisk 8 eggs with ¼ cup chopped
6
fresh chives, 1 crushed garlic clove and ½ cup (125ml)
7
skim milk in a medium bowl. Season with salt and
8
pepper. Lightly spray a large non-stick pan with oil and
9
heat over medium heat. Pour egg mixture into pan and
10
cook, stirring occasionally, for about 3 minutes until set.
11
Divide mushrooms among 4 plates. Top with scrambled
12
eggs, 150g flaked hot smoked trout and 1 tablespoon
13
chopped fresh dill. Serve with lemon wedges.
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