Scrambled Eggs for Breakfast.

I had smoked salmon and button mushrooms in the fridge. I decided to try and use both for breakfast. This is what I came up with. Scrambled eggs on toast with 2 different toppings.

Scrambled Eggs with Mushrooms

Scrambled Eggs with Smoked Salmon

Here is what you'll need for breakfast for two.

4-5 eggs - beaten
1/4 cup of milk
2-3 shallots - sliced
2 cloves of garlic - sliced
6-8 slices of smoked salmon
150 grams white button or Swiss brown mushrooms. Stems trimmed and quartered.
Extra virgin olive oil
Butter
Chives - chopped (For garnish)
Salt and pepper to taste
Cooking Oil

Steps

First I started with the sautéed mushrooms. This is just a basic sauté.

1. In a sauté pan, heat some cooking oil over medium-high heat.  add in shallots and garlic. Fry for 2-3 minutes, until shallots soften then add in the mushrooms and fry for another 5 minutes or so, until the mushrooms start to brown and the released moisture is almost fully evaporated. Add in the butter and mix well and fry for about 1 minute. Turn off the heat and dish and set aside.

2. To make the scramble eggs, over a large sauté pan over VERY low heat, melt some butter. Then add in the eggs. Stir the egg mixture frequently with a wooden spoon or similar implement. (Choosing one that will not scratch the pan). Add the milk gradually during this time. The stirring is to scrape the cooked egg off the base of the pan and allowing the raw egg to cook. Stir frequently until you get a porridge like texture. Remove from pan and set aside.

3. Toast 4 slices your favourite bread then drizzle a little extra virgin olive oil over the toasted bread.

4. Lay about 4 slices of smoked salmon into two slices of the toast. (4 slices of salmon on each slice of bread) Preferbly get your toast is ready just before your eggs are done, that way you can scoop the eggs onto the toast immediately.

5. Spoon the eggs onto the toast slices. Even those without salmon. Spoon mushrooms onto those without salmon.

6. Garnish with chives and serve immediately.