How do you think about this recipe?
CLICK TO BUY OUR PRODUCTS AT OUR FLAGSHIP STORES:
Yogurt Scrambled Eggs & Sautéed Mushrooms
MAGGI®
Prep time
30 mins
Cooking time
30 mins
Serves
2 persons
Nutrition Information per serving
285kcal
Ingredients
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
Directions
- 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.
Register now as a Dear Nestlé Member!
By joining, I agree to the processing of my Personal Data in accordance with the Privacy Notice.
CLICK HERE