/ Recipes / Yogurt Scrambled Eggs with Sautéed Mushrooms
Yogurt Scrambled Eggs with Sautéed Mushrooms
Nutrition Information per serving
For scrambled eggs:
4 (small) or 3 (medium) Eggs, (preferably free range or kampong)
1/2 teaspoon Unsalted butter
Salt and pepper, to taste
4 slices Toasted bread
1 teaspoon Chopped chives
3 tablespoons NESTLÉ Low Fat Milk
3 tablespoons Plain Yogurt
For sautéed mushrooms:
3 cloves Garlic, chopped coarsely
4 tablespoons Water
1 teaspoon Olive oil
200 g Raw button mushrooms, halved
3 stalks Parsley (English or Italian), chopped
1/4 teaspoon MAGGI Liquid Seasoning
Lightly whisk the eggs, Plain Yogurt, NESTLÉ UHT Low Fat Milk and a pinch of salt and ground black pepper in a bowl until well combined.
Heat a large non-stick frying pan, melt butter on a medium heat, but avoid browning. Pour in the egg mixture and leave on a medium heat for 1- 2 minutes until curd begins to form and the bottom is slightly set.
Use a wooden or heat resistant rubber spatula to fold the eggs over and break up the eggs slightly as they set. Cook for about 2 minutes, until the eggs are softly set and slightly runny. Remove pan from heat and leave for about 10 – 15 seconds to finish cooking. Stir the eggs one last time and dish out.
Sprinkle with chopped chives, if desired, and serve immediately with sautéed mushrooms and toasted bread.
To make sautéed mushrooms, heat olive oil in a saucepan and fry garlic and mushrooms for 2 – 3 minutes. Add water, MAGGI Seasoning and chopped parsley, sauté for another 2 minutes or until mushrooms are thoroughly cooked. Season with salt & pepper if necessary.