Scrambled Egg with Mushroom Recipe
Ingredients
| Cream and mushroom soup | 1 Gram | |
| Eggs | 8 Small | |
| Salt | To Taste | |
| Pepper | 1 To taste, milled | |
| Butter | 1 Ounce | |
| Parsley – as required, chopped | ||
Directions
GETTING READY
1. Into a mixing basin, pour the mushroom soup from the tins and stir until smooth.
2. In a bowl, crack the eggs and season with salt and pepper.
3. Whisk the egg well until blended.
MAKING
4. In a large frying pan, melt butter over low heat.
5. Add the mushroom egg mixture to the pan and cook gently with occasional stirring until the mixture has thickened and begins to set.
6. Sprinkle fresh parsley.
SERVING
7. Serve immediately with hot toast.
TIPS
One may also use cream of chicken, vegetable or celery soup; however it should be a cream soup.
Concentrated soups would be too strong, so dilute the soup while using.
1. Into a mixing basin, pour the mushroom soup from the tins and stir until smooth.
2. In a bowl, crack the eggs and season with salt and pepper.
3. Whisk the egg well until blended.
MAKING
4. In a large frying pan, melt butter over low heat.
5. Add the mushroom egg mixture to the pan and cook gently with occasional stirring until the mixture has thickened and begins to set.
6. Sprinkle fresh parsley.
SERVING
7. Serve immediately with hot toast.
TIPS
One may also use cream of chicken, vegetable or celery soup; however it should be a cream soup.
Concentrated soups would be too strong, so dilute the soup while using.
Chef
