Scrambled Egg, Burrata & Mushroom Toast
Prep: 15 minutes
Cook: 16 minutes • Serves: 4
1 package (8 ounces) sliced baby bella mushrooms
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons unsalted butter
4 slices (1-inch-thick) crusty sourdough bread
4 large eggs
1/2 (8-ounce) container burrata cheese, drained and torn into 1/2-inch pieces
2 teaspoons chopped fresh parsley
Olive oil and/or crushed red pepper flakes for garnish (optional)
1.1. In large skillet, heat oil over medium-hight heat. Add mushrooms, and 1/4 teaspoon each salt and pepper; cook 5 minutes or until mushrooms are tender and have released their moisture, stirring occasionally. With slotted spoon, transfer mushrooms to medium bowl; cover to keep warm. Makes about 1 cup mushrooms.
2.In 2 batches, in same skillet with drippings, melt 1 tablespoon butter over medium heat. Add bread slices; cook 3 minutes or until toasted, turning once. Transfer to large plate; cover to keep warm.
3.In medium bowl whisk eggs. In same skillet with drippings, melt remaining 1 tablespoon butter over medium heat. Add eggs; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Add cheese, and remaining 1/4 teaspoon each salt and pepper; cook 1 minute or until cheese is melted. Makes about 1 packed cup scrambled eggs.
4.Serve toasted bread topped with scrambled eggs, mushrooms and parsley drizzled with oil and sprinkled with crushed red pepper, if desired. Makes 4 toasts.
Approximate nutritional values per serving (1 toast):
402 Calories, 26 g Fat, 12 g Saturated Fat, 229 mg Cholesterol, 741 mg Sodium,
30 g Carbohydrates, 2 g Fiber, 3 g Sugars, 0 g Added Sugars, 18 g Protein