Mushroom and Scrambled Egg Bagel Sandwich Recipe
Wake up to a delightful breakfast or indulge in a savory evening snack with this Mushroom and Scrambled Egg Bagel Sandwich. Combining the earthy richness of sautéed mushrooms, the delicate fluffiness of scrambled eggs, and the crunch of a perfectly toasted bagel, this dish is sure to satisfy your taste buds. Whether you’re looking for a quick yet flavorful breakfast or a light meal to enjoy with a cup of espresso or chai, this recipe is the perfect choice. Let’s dive in!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bagel | 1 |
| Butter | 1 tablespoon |
| Button mushrooms (sliced) | 1 cup |
| Rosemary | 1 teaspoon |
| Salt and pepper | To taste |
| Whole egg | 1 |
| Milk | 2 tablespoons |
| Broccoli (stems removed) | 1/2 cup |
| Dried oregano | 1 teaspoon |
| Fresh cream | 2 tablespoons |
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 18g
- Carbohydrates: 40g
- Fat: 26g
- Fiber: 4g
- Sugar: 5g
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 1
Cuisine: Continental
Course: Breakfast
Diet: Eggetarian
Instructions
-
Sauté the Mushrooms
Heat a pan over medium heat and add a small amount of oil. Toss in the sliced button mushrooms, sautéing them until all the moisture has evaporated. Season with salt, pepper, and rosemary, mixing well. Continue cooking until the mushrooms are golden brown and tender. Set them aside. -
-
Cook the Broccoli
In the same pan, add a drizzle of oil and toss in the broccoli. Sauté until tender and lightly browned. Remove from the pan and set aside. -
Make the Scrambled Eggs
In a separate bowl, whisk together the whole egg, milk, dried oregano, and a pinch of salt and pepper. Heat a little oil in the pan and pour in the egg mixture. As it begins to set, use a spatula to scramble the eggs, cooking them to your desired consistency. Once done, stir in the fresh cream to add a rich, creamy texture. Set the scrambled eggs aside. -
Toast the Bagel
Cut the bagel in half and spread butter evenly on each slice. Heat a tawa (griddle) or skillet and toast the bagel halves until they are golden brown and slightly crispy on both sides. This will give the sandwich an extra crunch. -
Assemble the Sandwich
To assemble your Mushroom and Scrambled Egg Bagel Sandwich, start by laying one half of the toasted bagel on your plate. Spoon a generous amount of the scrambled eggs onto the bottom half. Top with the sautéed mushrooms and a layer of the cooked broccoli. Close the sandwich with the other half of the bagel. -
Serve
For the best experience, enjoy your sandwich with a hot cup of Espresso Coffee or Adrak Chai. Whether it’s the first meal of the day or a satisfying snack, this sandwich will provide all the energy you need to power through.
Tips for the Perfect Mushroom and Scrambled Egg Bagel Sandwich
- Mushroom Variations: While button mushrooms offer a mild flavor, feel free to experiment with other mushrooms like cremini or shiitake for a more robust taste.
- Vegan Version: To make this sandwich vegan, swap the egg for a scrambled tofu mixture and use vegan butter and cream alternatives.
- Additional Toppings: For added flavor, you can sprinkle some shredded cheese or fresh herbs like parsley or chives on top of the scrambled eggs.
Why You’ll Love This Recipe
This Mushroom and Scrambled Egg Bagel Sandwich is an easy-to-make, delicious meal that is perfect for breakfast or an evening snack. It’s packed with nutrients from the mushrooms, broccoli, and eggs, and the creamy texture of the scrambled eggs combined with the crispy bagel makes every bite satisfying. Whether you’re indulging in a lazy weekend morning or need something quick to energize your day, this sandwich is sure to hit the spot!
Serve it with a hot beverage of your choice for the ultimate treat, and let the comforting flavors and textures brighten your day.
