YOUR SOLIN GENERATED RECIPE
Egg and Sharp Cheddar Sourdough Toast with Sautéed Mushrooms and Peppers
Sourdough toast topped with fluffy scrambled eggs and melted sharp cheddar, served with a side of savory mushrooms and peppers sautéed until caramelized.
INGREDIENTS
1 slice Sourdough Bread
1 large Egg
1/3 cup Egg Whites
0.75 ounce Sharp Cheddar Cheese
0.75 cup White Button Mushrooms, sliced
0.5 cup Red Bell Peppers, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and bell peppers to the pan and sauté for 5-7 minutes until they are tender and slightly browned.
While the vegetables cook, whisk the whole egg and egg whites together in a small bowl until well combined.
Remove the sautéed vegetables from the skillet and set them aside on a plate.
Pour the egg mixture into the same skillet and scramble gently over medium-low heat until the eggs are almost set.
Sprinkle the shredded sharp cheddar cheese over the eggs and fold gently until the cheese is melted and the eggs are fluffy.
Toast the sourdough bread until it is golden brown and crisp.
Place the cheesy scrambled eggs onto the sourdough toast and top with the caramelized mushrooms and peppers.