Saturday, 20 April 2013 - , , , , , , , 4 comments

RECIPE : Scrambled Egg-Topped Mushrooms with Crumpet 'Sand'

One of the most valuable lessons I learnt about food on my weight loss journey, and especially now I'm maintaining my weight, was the importance of keeping it interesting and exciting. It's so easy to stick to the same foods on a regular basis because they are the ones you know should bring you success...but boredom can set in.
If you can find a few extra minutes, say at the weekend, just to think about your ingredients, you can turn an every day meal into something spectacular!


Scrambled egg on a toasted crumpet is very nice and quick to prepare....but flip those ingredients around a little to create sage-griddled mushrooms topped with scrambled egg and sprinkled with crumpet 'sand' (Ok...breadcrumbs), and all of a sudden, you have an award-winning breakfast!

This works out to 6pp/approx.300kcal per portion
It's perfect for Filling & Healthy or Simple Start too.


You Will Need : For 2 Servings

4 Portobello mushrooms
A handful of fresh sage leaves
1 tablespoon low salt soy sauce
4 medium eggs
60ml skimmed/light soya milk
2 crumpets
(I used thin crumpets with a value of 2pp)
White pepper
Black pepper
Dried herbs


Start by cooking the mushrooms in a griddle pan. Mist with Frylight oil and drizzle a little soy sauce into each one to season.

As they start to brown, flip them over and snip the sage leaves into the pan. Sage is a really underrated herb, often used in Italian dishes and works beautifully with mushrooms.

Make sure you keep tipping them as they cook, so that the juices mix with the sage. As the liquid evaporates, it adds flavour whilst preventing the mushrooms from being too wet. Season with black pepper. Scoop the fried sage back into the chargrilled mushrooms.

While the mushrooms are cooking, pop the crumpets into a food processor and blend until you have a mix of fine and medium crumbs.
Fry them in a little Frylight oil with some dried herbs until crisp and golden. Stir frequently.

Beat the eggs, add the milk and season with white pepper. Scramble until creamy, stirring gently to keep large chunks of egg.
Now you have all the components ready, it's time to assemble the dish.

Arrange 2 mushrooms on each plate.

Divide the scrambled egg equally between the 2 portions and carefully pile on top of the mushrooms.

Share the crumbs equally between the 2 portions, topping the mushrooms and scattering like sand around the plate.
I admit it, I've been watching Masterchef!





Obviously, you could divide this into 4 individual 3pp portions using 1 mushroom, 1 egg and half a crumpet per portion if you were serving with sausages or bacon as part of a breakfast dish.




Peggy 20 April 2013 at 15:05

Oh these tick all my boxes. I am mad about eggs and mushrooms, and well, crumpet sand. Awesome! Thanks so much for sharing such a deliciously easy and healthy meal.

Janey 20 April 2013 at 15:10

Thanks Peggy! Glad you liked the idea! It's a bit 'cheffy' but very achievable which ticks my boxes too! xx

Rachel 23 April 2013 at 20:16

Oh my goodness it looks amazing! Might be a breakfast for this weekend! Thanks for the idea Janey! xx

Janey 23 April 2013 at 21:32

You're welcome Rachel! Yes, a lovely weekend brekky xx

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