A nice way to start the day. We’ve been trying to eat a little more ‘happier’ food in the Mountier Kitchen recently. After embarking on a slimming diet (we all do this from time to time I’m sure) we wanted to make sure that the weekends were used to try and cook up something more than a standard bowl of porridge or muesli.
Nothing really too adventurous I grant you but all the same this dish is fast becoming our ‘go-to’ breakfast.
Scrambled Eggs, Mushrooms and Prosciutto on Toast
- 2 medium eggs
- 2 slices of wholemeal bread
- 6 mushrooms, thinly sliced (your choice of variety, we chose standard white mushrooms)
- dash of soy sauce
- skimmed milk
- a few strands of chives (chopped or snipped with scissors)
- 2 slices of Prosciutto (or you can use bacon or slices of ham)
- Frylight (or alternative low-fat cooking spray)
- low fat spread (optional)
Spray the frylight into a frying pan and place on a medium heat, drop in the mushrooms and flip them to make sure they are coated in the (little) oil that you have.
Cook the mushrooms for approximately 5 minutes before turning them.
Put your toast into the toaster.
Crack the eggs into a jug, whisk with a fork until well combined. Add in a dash of the milk and small amount of the low fat spread. Season with salt and pepper and place in a microwave. Cook on 20 second bursts as the eggs will go from wet to dry and unedible very quickly so you need to keep an eye on them. Cook the eggs to your liking and leave to one side.
Back to the mushrooms. They should be coloured on one side now and at this point add in a splash (1 or 2 drops) of Soy sauce. Quickly stir the mushrooms so they take up all the liquid and turn up the heat to high.
Now add the Prosciutto and leave to cook for 2 minutes.
Butter the toast if desired and pour on the scrambled egg, top with the mushrooms and finally add the Prosciutto. Garnish with the chopped chives and serve.