About the Recipe

Elevate your breakfast with a plate that's both hearty and nourishing. Scrambled Eggs with Buttered Mushrooms on Sourdough pairs protein-rich eggs with earthy, vitamin-packed mushrooms, lightly sautéed in butter for flavor without excess. Served on fiber-filled sourdough, this breakfast delivers lasting energy, supports muscle health, and satisfies your cravings with every savory bite.

Suitable For

• Weight management
• Prediabetes / Type 2 diabetes
• Heart health
• High-protein diets
• Anti-inflammatory meal plans

Ingredients

• 4 large free-range eggs
• 200g mixed mushrooms, sliced
• 2 tbsp unsalted butter
• 4 slices sourdough bread
• 1 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Preparation

1. Heat butter in a large pan over medium heat.
2. Add mushrooms and sauté for 5-6 minutes until golden and tender. Season with salt and pepper.
3. Beat eggs in a bowl and season with salt and pepper.
4. Reduce heat to low, add eggs to the pan with mushrooms, and gently stir until softly scrambled.
5. Toast sourdough slices until golden.
6. Serve eggs and mushrooms on top of toasted sourdough, garnished with fresh parsley.

Nutritional Information

Approximate Per Serving