HOUBY S VEJCI (MUSHROOMS WITH EGGS)
Make and share this HOUBY S VEJCI (Mushrooms with Eggs) recipe from Food.com.
Provided by LikeItLoveIt
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley.
- When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.
SAUTEED MUSHROOM SCRAMBLED EGGS
This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!
Provided by Mimi1989
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
- While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
- Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g
PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS
This fall-inspired, earthy pasta uses a combination of mushrooms for depth of flavor and is topped with a runny egg, which silkens up the sauce. Supermarkets these days generally have a good selection of different varieties such as cremini and shiitake, but if your standard white-button mushroom is all that's available, this dish will still be a winner. If you're not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine not optional.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
- Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
- Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
- Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
- Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
MUSHROOM BAKED EGGS WITH SQUISHED TOMATOES
Start your day the healthy way with mushrooms, baked eggs and tomato. A low-fat, low-calorie dish that's two of your five-a-day - perfect for a weekend breakfast
Provided by Good Food team
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.
- Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.
Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
- Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
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