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Sandwich with Mushroom and Scrambled Eggs

Easy, fast, simple recipe – the secret to a quick breakfast!

Sandwich with Mushroom and Scrambled EggsIngredients for about 4 servings:
250 g mushroom
40 g oil or fat
2 eggs
2 tablespoon sour cream
8 1-inch-thick slices of white bread, toasted

Preparation time: 25 to 30 minutes

Difficulty: ☺

: Heat the oven to 180 °C.

Clean and chop the mushrooms. Add the oil to a saucepan with the chopped mushrooms. Cover and simmer slowly, stirring occasionally, until no grease is left. Beat the eggs, add sour cream, salt and pepper, then pour into the pan, mixing well. Simmer, covered, for 5 minutes, or until half cooked through, almost like scrambled eggs. Spread the mushroom-egg mixture on the ready toasts and place in the oven for 10 minutes.

When ready, sprinkle chopped fresh parsley on top of the sandwiches.

Gone in minutes!

  • Always use fresh mushrooms.
  • You sauté chopped onions before adding mushrooms.
  • Try it with fresh bread instead of toast.
  • For added flavor, grate cheese on top of the sandwiches.