Wok-fried garlic mushrooms with chive scrambled eggs
Enjoy a delightful breakfast or brunch with this savory recipe for wok-fried garlic mushrooms paired with creamy chive scrambled eggs. Whisk together eggs and light sour cream, then scramble in butter until fluffy. Sauté mushrooms and garlic in peanut oil for a flavorful twist. Serve on toasted white bread and garnish with fresh chives for a perfect start to your day.
- 17 Apr 2024
- Cook time 13 min
- Prep time 5 min
- 4 Servings
- 9 Ingredients
Welcome to a delightful culinary adventure with our Wok-fried Garlic Mushrooms with Chive Scrambled Eggs recipe. This dish combines the rich flavors of garlic mushrooms with the creamy texture of chive-infused scrambled eggs, all served on perfectly toasted white bread. It's a quick and easy meal that's perfect for breakfast, brunch, or even a light dinner.
Ingredients:
Instructions:
- Crack the eggs into a mixing bowl. Add the light sour cream and whisk together until smooth and slightly frothy.
- Mince the garlic cloves.
- Slice the mushrooms.
- Finely chop the chives.
- Heat the peanut oil in a wok over medium-high heat.
- Add the minced garlic and sauté for about 1 minute or until fragrant.
- Add the sliced mushrooms to the wok. Stir-fry for about 5-7 minutes or until the mushrooms are tender and cooked through. Season with salt and pepper to taste. Set aside.
- In a large non-stick skillet, melt half of the butter (2 tbsp) over medium-low heat.
- Pour the egg mixture into the skillet.
- Using a spatula, gently stir the eggs as they begin to set, forming soft curds.
- Before the eggs are fully cooked, add the finely chopped chives. Continue to stir until the eggs are just set but still moist. Remove from heat. Season with salt and pepper to taste.
- While the eggs are cooking, toast the white bread slices in a toaster until golden brown.
- Spread the remaining butter (2 tbsp) over the hot toasted bread.
- Plate the scrambled eggs onto serving plates.
- Spoon the wok-fried garlic mushrooms over the top or on the side of the scrambled eggs.
- Serve each portion with a slice of buttered toast.
Tips:
- Ensure your ingredients are fresh for the best flavor, especially the chives and mushrooms.
- Use a non-stick wok to prevent the eggs and mushrooms from sticking.
- Cook the mushrooms on high heat to give them a nice sear and enhance their flavor.
- Don't overbeat the eggs; whisk them just enough to combine the yolks and whites.
- Add the chives at the last moment to preserve their fresh, vibrant flavor.
- Toast the bread to your desired level of crispiness for added texture.
There you have it, a scrumptious plate of Wok-fried Garlic Mushrooms with Chive Scrambled Eggs. This versatile recipe is sure to become a favorite staple in your kitchen. Serve it up with your favorite hot beverage, and enjoy the blend of savory and creamy textures. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.61g | 4% |
| Sugar 3.45g | 3% |
| Fat | |
| Fat 27g | 32% |
| Saturated 12g | 38% |
| Cholesterol 350mg | - |
| Vitamins | |
| Vitamin A 280ug | 31% |
| Choline 280mg | 50% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.70mg | 54% |
| Vitamin B3 3.98mg | 25% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 6mg | 7% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 2.74mg | 25% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 450mg | 13% |
| Selenium, Se 44ug | 80% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 1.74mg | 16% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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