Roasted Mushrooms with Scrambled Eggs on Toast Recipe

Ingredients

• 2 tbsp olive oil
• 2 tbsp chopped parsley leaves
• salt and freshly ground black pepper
• 4 large flat mushrooms, such as Portobello, stems discarded
• 4 large eggs
• ¼ cup reduced fat milk
• 1 heaping tbsp finely chopped chives
• 1 tbsp butter
• 4 thick slices of country-style bread

1. Preheat the oven to 400°F (200°C). In a bowl, mix the oil and parsley and season. Brush the mixture all over the mushrooms, place on a baking sheet, and roast for 20 minutes until tender
2. Just before the mushrooms are ready, whisk together the eggs, milk, and chives and season well.
3. Heat a large, heavy-bottomed frying pan and melt the butter. Scramble the eggs in the pan over low heat for 3–4 minutes, using a wooden spoon and a slow, scraping motion to move them around so all the egg comes in contact with the heat. Be sure to get into every area of the bottom and the corners of the pan so the egg cooks evenly.
4. Meanwhile, broil or toast the bread. When the toast is ready, spoon over the juices from the mushrooms and top each piece with a mushroom, gill-side up.
5. While the egg is still a little soft or liquid (it will continue to cook off the heat), place one-quarter of it into each mushroom to serve.