Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, portobello mushrooms with scrambled egg and smoked salmon. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon.
Portobello Mushrooms with scrambled egg and smoked salmon is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Portobello Mushrooms with scrambled egg and smoked salmon is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook portobello mushrooms with scrambled egg and smoked salmon using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Portobello Mushrooms with scrambled egg and smoked salmon:
- Get 2 Portobello Mushrooms
- Get 4 Eggs
- Get 100 g smoked salmon
- Get Olive oil
- Make ready Salt and Pepper
- Make ready Chives
I'm all about the savory breakfast, maybe with a little. Smoked salmon can be purchased in two forms: Hot smoked and cold smoked. Hot smoked salmon is literally cooked during the smoked process Cold smoked salmon is not cooked, and it has a very delicate and creamy texture. Scrambled eggs are easy to make as long as you follow a few rules.
Instructions to make Portobello Mushrooms with scrambled egg and smoked salmon:
- Brush oil over the mushrooms and bake in the oven for 15mins
- Beat eggs with salt, pepper and chives
- Melt a knob of butter in pan on low heat, add eggs and when nearly scrambled add in the smoked salmon
- Fill the mushrooms with scrambled eggs and top with chives
This roasted portobello mushroom recipe with eggs is perfect for breakfast, brunch, or dinner. Jump to the full Portobello Mushroom and Eggs recipe or read on to see how we make it. You could stuff the roasted mushroom caps with the scrambled eggs. In a large bowl, beat eggs, cream, dill and salt. Melt butter in a large skillet over medium heat.
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