Savory Scrambled Eggs with Mushrooms and Mashed Potatoes
Main Course
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
25 Min
Description
This savory scrambled eggs with mushrooms and creamy mashed potatoes is a quick and satisfying dish, perfect for a relaxed lunch or a quick dinner. I like to make it when things need to be quick, but still something warm should be on the table. The fresh salad provides a nice balance. The dish is vegetarian and can be easily varied, for example with other vegetables or herbs. An absolute favorite recipe for quick cooking!
Ingredients (11 ingredients)
-
1 piece Butterhead lettuce
-
0.5 piece Cucumber
-
100 g Cherry tomatoes
-
1 tbsp Vinegar
-
2 tbsp Oil
-
to taste Salt
-
to taste Pepper
-
1 pack Mashed potatoes with milk
-
4 piece Eggs (size M)
-
200 g Mushrooms
-
Chive rolls for sprinkling
Preparation (8 steps)
Prepare the salad
Clean, wash and tear the butterhead lettuce into pieces. Wash, clean and slice the cucumber. Wash and halve the cherry tomatoes. Put everything in a bowl.
Prepare vinaigrette
In a small bowl, mix vinegar, 2 tablespoons of water and 1 tablespoon of oil, season with salt and pepper and pour over the salad. Mix well.
Heat water
Pour 500 ml of water into the mixing bowl and bring to the boil for 5 min./100°C/speed 1.
Prepare mashed potatoes
Let the hot water cool for 1 minute, then add the mashed potato flakes with milk to the mixing bowl and mix for 20 sec./speed 3. Keep warm.
Prepare scrambled eggs
Whisk eggs and 6 tablespoons of water in a bowl, season with salt and pepper.
Fry mushrooms
Clean the mushrooms and cut into slices. Heat 1 tablespoon of oil in a coated pan. Fry the mushrooms in it, turning occasionally.
Prepare scrambled eggs
Pour eggs over the fried mushrooms and push together with a spatula until the scrambled eggs set.
Arrange and serve
Arrange mashed potatoes, scrambled eggs and salad on plates. Sprinkle with chives and serve.
Finished cooking? Great! 🎉
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Created by
Marie Hartmann
6
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk
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