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Scrambled Egg with Mushroom

Western.Chefs's picture
Ingredients
  Canned cream of mushroom soup 10 1⁄2 Ounce (275 Grams, 1 Tin)
  Eggs 8
  Salt To Taste
  Pepper To Taste, freshly milled
  Butter 1 Ounce (25 Grams)
  Parsley 2 , chopped (As Required)
Directions

GETTING READY
1. Into a mixing basin, pour the mushroom soup from the tins and stir until smooth.
2. In a bowl, crack the eggs and season with salt and pepper.
3. Whisk the egg well until blended.

MAKING
4. In a large frying pan, melt butter over low heat.
5. Add the mushroom egg mixture to the pan and cook gently with occasional stirring until the mixture has thickened and begins to set.
6. Sprinkle fresh parsley.

SERVING
7. Serve immediately with hot toast.

TIPS
One may also use cream of chicken, vegetable or celery soup; however it should be a cream soup.
Concentrated soups would be too strong, so dilute the soup while using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Breakfast
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Cook Time: 
10 Minutes
Servings: 
4

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 257 Calories from Fat 179

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 438.2 mg146.1%

Sodium 720.2 mg30%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.03 g0.11%

Sugars 1.9 g

Protein 14 g27.7%

Vitamin A 14.7% Vitamin C 1.3%

Calcium 6.4% Iron 15%

*Based on a 2000 Calorie diet

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Scrambled Egg With Mushroom Recipe