Crispy Mushroom Eggs
Tangy, salty and chewy, my crispy oyster mushroom breakfast will hit the spot every time! The mushrooms are tangy and full of flavor with the addition of the lemon and chili flakes, and go beautifully with the creamy, soft eggs. I eat these crispy mushroom eggs at least once a week and they are so quick to make!
Notes
Because I have this at least once a week, I can whip it up in about 15/20 mins now! I would stick to oyster mushrooms if possible as they crisp up the most, but feel free to sub if you can’t get your hands on these. Eringi mushrooms can also serve as a great alternative due a similar consistency (good for shredding), but possibly harder to find than the Oysters!
If you’d like to keep this vegan, there are some great egg alternatives on the market, I’d recommend JUST Eggs, it’s actually pretty good!
I am also a BIG fan of fresh herbs, so if you can get your fresh parsley in, it makes all the difference!
What You’ll Need
- Oyster mushrooms – half a 3.5oz carton
- Eggs – Pasture raised/organic if you can. I like 3 for a scramble, but 2 will do the trick.
- Bread of choice – I use gluten free bread, but if I could, I’d go fro a ciabatta
- Oat milk (or any other milk of your choice) – just a splash
- salt and pepper
- Chilli flakes
- Butter, two teaspoons – I use vegan butter
- Garlic, finely chopped – about 1/2 of a teaspoon
- 1/4 Lemon juice
- Olive Oil – splash
- Parsley, 2 or 3 springs
Crispy Mushroom Eggs
- Total Time: 20 minutes
- Yield: 1 1x
Description
Crispy Herby Mushrooms with creamy scrambled eggs
Ingredients
- Oyster mushrooms – half a 3.5oz carton
- Eggs – Pasture raised/organic if you can. I like 3 for a scramble, but 2 will do the trick.
- Bread of choice – I use gluten free bread, but if I could, I’d go fro a ciabatta
- Oat milk (or any other milk of your choice) – just a splash
- salt and pepper
- Chilli flakes
- Butter, two teaspoons – I use vegan butter
- Garlic, finely chopped – about 1/2 of a teaspoon
- 1/4 Lemon juice
- Olive Oil – splash
- Parsley, 2 or 3 springs
Instructions
- As always, I start with getting all my components out, ingredients, pan on the stove, bread in the toaster ready to pop down.
- Take out your 1/2 portion of oyster mushrooms from the box (it may look like a lot, but they shrink quite a bit). Chop off the ends, separate them from each other, and tear each mushroom up into strips. Next, get a splash of olive oil in a hot pan, and throw your mushrooms in.
- While these cook on one side for 3 – 4 mins, chop your garlic and parsley. Give your mushrooms a toss, and turn your heat to medium. While they continue to cook, it’s time to prepare your eggs, cracking each one into a deep bowl, adding a splash of milk, salt and pepper, and I like to add a sprinkle of onion powder, but this is totally optional. Beat well with a fork!
- Back to your mushrooms – turn to a low heat, and give the mushrooms one lost toss. Add the teaspoon of butter, garlic, parsley, chili flakes, salt and pepper. Toss well and leave to simmer for a further 2 mins. They should have been cooking for a good 8/9 mins by now, and should be golden brown.
- Squeeze in your 1/4 lemon, stir around for 30 seconds, and remove from the heat. Decant into a small bowl and set aside.
- Using some kitchen towel, wipe down the same pan and return it to the heat – popping in your toast at this point. Add your last teaspoon of butter into the pan, and let it melt for a few seconds. Give your eggs a quick stir, and pour into he pan. Keep stirring until they are to your desired texture – mine take just over a minute as I don’t like dry eggs.
- Dish your eggs onto your toast, and place the crispy mushrooms on top – adding some extra salt if needed. Enjoy!
Notes
This mushroom breakfast hits the spot every time! And because I have this at least once a week, I can whip it up in about 15/20 mins! I would stick to oyster mushrooms if possible, as they crisp up the most, but feel free to sub if needed. You can also make it vegan with an egg substitute! But today, we are using the real thing.
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
Administrator
Felipe
Great recipe and super easy!