Scrambled Eggs with Roasted Mushroom | Cooksmart | Sanjeev Kapoor Khazana

An exotic take on the classic scrambled eggs.

SCRAMBLED EGGS WITH ROASTED MUSHROOMS

Ingredients

5-6 eggs
10-12 fresh button mushrooms
2-3 dried shiitake mushrooms, soaked in hot water
Salt to taste
Crushed black peppercorns to taste
1 tbsp olive oil
2 tbsps balsamic vinegar
8 multigrain bread slices
2-3 tsps milk
1 tbsp butter
Micro shoots for garnishing

Method

1. Discard stems of button mushrooms and put into a bowl. Add salt, crushed peppercorns, olive oil and balsamic vinegar and mix well. Set aside to marinate for 5-7 minutes.
2. Add drained shiitake mushrooms to the same bowl and mix.
3. Place the marinated mushrooms in an air fryer and roast at 200º C for 8-10 minutes.
4. Toast bread slices in a non-stick pan till lightly browned on both the sides.
5. Break eggs into a bowl, add salt and crushed peppercorns and whisk well. Add milk and whisk again.
6. Remove the toasted bread slices and place the pan back on low heat, add butter and egg mixture and cook, stirring continuously, till the eggs are scrambled and cooked.
7. For each portion, place some airfried button mushrooms on one side of a serving platter.
8. Cut the airfried shiitake mushrooms into strips.
9. Place a toasted bread slice in the center of each serving plate, put some of the scrambled eggs on it, cover with another toast and top with some more scrambled eggs and garnish with shiitake mushroom strips. Place micro shoots on the other side of the plate and serve immediately.

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Cuisine - Fusion

Course - starter

Dish - starter