Mushroom and Scrambled Egg Bagel Sandwich
This Mushroom and Scrambled Egg Bagel Sandwich is a quick, comforting snack perfect for breakfast or an evening treat. The dish features sautéed mushrooms with rosemary, topped with creamy scrambled eggs and a bit of broccoli to boost your protein intake. While we use a bagel, feel free to swap it with whole wheat or multigrain bread for a different twist. Ideal for an Eggetarian diet.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
- 1 Bagel
- 1 tablespoon Butter (Salted)
- 1 cup Button Mushrooms, sliced
- 1 teaspoon Rosemary
- Salt and Pepper, to taste
For the Scramble:
- 1 Whole Egg
- 2 tablespoons Milk
- 1/2 cup Broccoli, stems removed
- 1 teaspoon Dried Oregano
- Salt and Pepper, to taste
- 2 tablespoons Fresh Cream
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 1 sandwich
Instructions:
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Sauté the Mushrooms: Heat a pan with a little oil and sauté the mushrooms until the water evaporates. Season with salt, pepper, and rosemary, and cook until tender. Set aside.
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Cook the Broccoli: In the same pan, add a bit more oil and sauté the broccoli until cooked through. Set aside.
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Make the Scramble: In a bowl, whisk the whole egg with milk. Add a pinch of salt, pepper, and dried oregano. Pour into the pan and scramble the mixture using a spatula. Once the eggs are fully cooked, stir in fresh cream. Set aside.
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Toast the Bagel: Cut the bagel in half and spread butter on each side. Toast the halves on a hot tawa or skillet until golden brown.
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Assemble the Sandwich: Take the bottom half of the bagel, spread the scrambled eggs on top, followed by the sautéed mushrooms. Close the sandwich with the other bagel half.
Serve your Mushroom and Scrambled Egg Bagel Sandwich with a hot cup of Espresso Coffee or Adrak Chai for a satisfying breakfast or snack.
Enjoy!
