Scrambled eggs and parsley mushrooms on toast

Scrambled eggs with mushrooms and parsley on toast (1 person)


2 eggs, 2 tablespoons 0% fat cottage cheese or cream cheese , 4 large mushrooms, 2 sprigs of parsley, slice of wholemeal bread.

Preparation (10 minutes) (5 minutes + 5 minutes cooking)

  1. Sauté your washed and sliced mushrooms for 5 minutes, in a hot saucepan containing 3 tablespoons water and a quarter vegetable cube, with your parsley, and an optional finely chopped garlic clove,  salt and pepper..
  1. Beat your eggs with a fork with a little salt and pepper add the cottage cheese and mix well, then pour into a small hot sauce pan while stirring continuously with a flat plastic spatula.
  2. As soon as the scrambled eggs are cooked and not too dry (normally 2 minutes), place them on a nice slice of toasted bread.
  3. Then gently put your pan-fried mushrooms and a small sprig of parsley on top and enjoy.