This recipe for hearty scrambled eggs with mushrooms and mashed potatoes was created when I was looking for a quick but nutritious meal. I love scrambled eggs in all variations, and the combination with creamy mashed potatoes is simply unbeatable. It reminds me a bit of my childhood, when my grandma often put simple but lovingly prepared dishes on the table. The ingredients are deliberately kept simple, but each plays an important role. The mushrooms bring an earthy, slightly nutty taste to the game, which harmonizes wonderfully with the eggs. The eggs themselves provide the creamy texture of the scrambled eggs and provide valuable protein. The mashed potatoes, prepared with the Thermomix®, are incredibly creamy and form a great base for the dish. The fresh salad with cucumber and tomatoes provides a crunchy contrast and provides important vitamins. When preparing the mashed potatoes in the Thermomix®, it is important to let the water cool down briefly after boiling before adding the mashed potato flakes. This avoids lumps. Make sure to add the milk together with the flakes, which ensures the best consistency. When making scrambled eggs, it is important not to fry the eggs for too long, otherwise they will become dry. It is better to remove them from the stove a little earlier and let them set with the residual heat. The recipe can be varied wonderfully. For a vegetarian version, other vegetables such as peppers or zucchini can be added to the mushrooms. If you like it a little spicier, you can add garlic or chili. Fresh herbs such as parsley or thyme also go perfectly with scrambled eggs. For a vegan version, eggs can be replaced with tofu scramble and plant-based milk can be used for the mashed potatoes. Serve the scrambled eggs with mushrooms and mashed potatoes warm. A fresh salad is the ideal side dish, but a piece of bread or rolls also go well with it. If you like, you can sprinkle some grated cheese over the scrambled eggs. Leftovers of the scrambled eggs can be stored in the refrigerator and warmed up the next day. The mashed potatoes taste best fresh, but can also be stored in the refrigerator. The dish can be prepared well by preparing the salad and mashed potatoes in advance. This saves time when you need to be quick.

Hearty Scrambled Eggs with Mushrooms and Mashed Potatoes

Save recipe

Trial expired

Description

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare salad

Prepare vinaigrette

Heat water

Prepare mashed potatoes

Prepare scrambled eggs

Fry mushrooms

Prepare scrambled eggs

Arrange and serve

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Pointed cabbage in creamy mustard sauce

Brussels Sprouts in Almond Butter

Creamy Leaf Spinach with Fried Egg

Gnocchi Vegetable Pan

Vegetable Frittata

Creamy Creamed Spinach

Oyster Mushroom Ribbon Noodles

Aromatic Oven Vegetables