Creamy Mushroom Scrambled Eggs with Tomatoes on Wholemeal Bread

A hearty breakfast of creamy scrambled eggs with mushrooms and tomatoes on crispy wholemeal bread. With chives and spring onions, it's quick to make and goes well with the weekend.

By yumbelo · 4 servings · 20 minutes

Ingredients

• 8 pc Eggs
• 8 pc Slices wholemeal bread
• 250 g Button mushrooms
• 250 g Cherry tomatoes
• 2 pc Spring onions
• 1 bunch Chives
• 60 ml Milk
• 15 g Butter
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Clean the mushrooms and slice them. Halve the cherry tomatoes. Cut the spring onions into fine rings and finely chop the chives.
2. Heat the oil in a large pan and fry the mushrooms over medium to high heat for 5 to 6 minutes, until they are browned. Season with salt and pepper and remove from the pan.
3. Whisk the eggs with the milk, salt and pepper in a bowl. Melt the butter in the pan, add the egg mixture and let it set over low heat while stirring constantly, until creamy scrambled eggs form.
4. Gently fold in the mushrooms, tomatoes and half of the spring onions, and take the scrambled eggs off the heat while they still look slightly glossy.
5. Toast the wholemeal bread and top it with the scrambled eggs. Sprinkle with the remaining spring onions and chives and serve immediately.