Scrambled Eggs with Mushrooms and Toast
Ingredients
- 2 eggs
- 200 g mushrooms
- parsley
- 2 slices of toast
- some olive oil
- salt
Preparation
Wash and chop the mushrooms and parsley.
Sauté them in a pan with a little olive oil and sprinkle some salt.
Transfer them to a plate.
Pour a bit of olive oil into the pan.
Whisk the eggs with a pinch of salt.
Fry the eggs until golden.
Toast the bread.
Serve the eggs and mushrooms with the toast.
Notes
This is a simple and delicious brunch idea.
