YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Egg Scramble with Sautéed Mushrooms
Fluffy eggs scrambled with salty bacon and earthy sautéed mushrooms, finished with a sprinkle of sea salt for a savory, buttery bite.
INGREDIENTS
3 Large Eggs
2 slices Bacon
1/2 cup White Mushrooms, sliced
1/2 teaspoon Ghee
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium.
Cook the bacon until it reaches your desired level of crispiness, then remove and set aside on a paper towel, leaving about a teaspoon of fat in the pan.
Add the ghee and the sliced mushrooms to the skillet, sautéing over medium heat until they are golden brown and tender.
While the mushrooms cook, crack the eggs into a small bowl and whisk them until well combined.
Chop the cooked bacon into small pieces and add them back into the skillet with the mushrooms.
Pour the whisked eggs into the skillet and reduce the heat to medium-low.
Gently fold the eggs with a spatula until they are just set and still slightly moist.
Remove from heat immediately and serve with a pinch of sea salt and cracked black pepper.