Name: Egg and Mushroom Scramble with Toasted Cheese Sourdough
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 large Egg; 1/2 cup Egg Whites; 1 slice Sourdough Bread; 1 slice Canadian Bacon; 1/2 cup sliced White Button Mushrooms; 1.5 tablespoons Shredded Sharp Cheddar Cheese; 1 teaspoon Grass-fed Butter

Egg and Mushroom Scramble with Toasted Cheese Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Egg and Mushroom Scramble with Toasted Cheese Sourdough

Fluffy scrambled eggs and earthy sautéed mushrooms served with a slice of sourdough topped with melty sharp cheddar cheese.

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NUTRITION

Protein

35.0g

Fat

16.1g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1/2 cup Egg Whites

1 slice Sourdough Bread

1 slice Canadian Bacon

1/2 cup sliced White Button Mushrooms

1.5 tablespoons Shredded Sharp Cheddar Cheese

1 teaspoon Grass-fed Butter

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PREPARATION

1
Thinly slice the mushrooms and dice the Canadian bacon into small pieces.
2
Melt the grass-fed butter in a non-stick skillet over medium heat.
3
Add the mushrooms and Canadian bacon to the skillet and sauté for 3-4 minutes until the mushrooms are tender and the bacon is slightly browned.
4
While the vegetables cook, whisk the whole egg and egg whites together in a small bowl until well combined.
5
Pour the egg mixture into the skillet with the mushrooms and bacon, stirring gently with a spatula until the eggs are scrambled and just set.
6
Toast the sourdough bread slice until golden.
7
Sprinkle the shredded cheddar cheese over the hot toast and place it under a broiler for 30 seconds until the cheese is bubbling and melted.
8
Serve the mushroom and egg scramble immediately alongside the cheesy sourdough toast.