Perfect Scrambled Eggs With Mushrooms And Bacon

Perfect Scrambled Eggs With Mushrooms And Bacon

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@DevondaleDairy + @333mightymite

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, consider donating to our friends @OzHarvest you’ll find a link in my bio
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Time

  • 25 mins prep
  • 8-10 mins cook
  • 35 mins total

CHEF

Jason Roberts

cuisine

Italian

social

Jason Roberts

Difficulity

Easy/Beginner

cooperated brands

D’Orsogna

Perfection Fresh
Devondale Dairy

Perfect Scrambled Eggs With Mushrooms And Bacon

Perfect Scrambled Eggs With Mushrooms And Bacon

Full Recipe In details

Perfect scrambled eggs with mushrooms and bacon

STARTING GUIDE

  • Cuisine: Italian
  • Prep Time : 25mins
  • Cooking Time: 8-10 mins
  • Total Time: 35 mins

Ingredients

INGREDIENTS (Mushroom and Bacon)
  • 4 medium sized Perfection Fresh Portabello Mushrooms
  • 1/2 teaspoon of chopped rosemary
  • Flaky sea salt
  • Cracked black pepper
  • 4 knobs of Devondale Unsalted Butter
  • 4 rashers of D’Orsogna Maple Smoked Bacon
INGREDIENTS (Scrambled Eggs)
  • 2 large eggs
  • 1 tablespoon of extra virgin olive oil
  • Salt
  • Pepper (preferably white)
  • Ground nutmeg
  • 2 tablespoons of Devondale Unsalted Butter
  • 2 slices of toasted sourdough

Methods

METHOD (Mushroom and Bacon)
  • Preheat the oven to 200°C.
  • Place mushrooms on the baking tray, stalk side up. Season with salt, pepper and chopped rosemary.
  • Add a knob of butter on top of each mushroom.
  • Next to the mushrooms, lay out the rashers of bacon.
  • Bake in the oven for 8-10 minutes, until the bacon crisps and the mushrooms soften.
  • While the bacon and mushroom are in the oven, prepare the scrambled eggs.
METHOD (Scrambled Eggs)
  • While the bacon and mushroom are in the oven, prepare the scrambled eggs.
  • Lightly beat the eggs, olive oil, salt, pepper and nutmeg together.
  • Melt 1 tablespoon of butter in a non-stick pan over a medium low heat.
  • Pour in the eggs, allowing it to partially set before using a wooden spoon pull the eggs back as you tilt the pan forward. Be as gentle as possible to avoid overworking the eggs.
  • Repeat the process of pulling the spoon through the eggs till almost set, then add in the remaining butter.
  • Once set, remove from the pan immediately to stop the eggs from cooking further and drying out.
  • Plate the eggs, mushrooms and bacon on a plate alongside some toasted sourdough to serve.

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