Looking for a quick hearty breakfast or a fancy midday snack? This fluffy scrambled egg recipe will hit all the right spots with those tangy earthy pieces of AKKA pomegranate balsamic glazed mushrooms.
by Chef Malak Karakotly
3 large eggs
50g mushrooms of choice
1 tbsp of AKKA balsamic
1/4 tsp minced garlic
2 tbsp chopped chives
1 tbsp sour cream
1 tbsp butter
Crusty loaf of bread
In a hot pan, sauté chopped mushrooms and season with salt. Add garlic and continue to sauté till garlic turns aromatic. Deglaze with AKKA balsamic and sauté till mushrooms are glazed. Remove from heat and set aside.
In the same pan, heat thick slices of your bread. Once the bread is golden on both sides, take off heat and set aside.
SCRAMBLED EGGS -
Crack your eggs in a pan and place over medium heat, and keep stirring with the butter to scramble. When your eggs are 70% cooked, add in the sour cream and chopped chives and stir to incorporate. Finish with salt and pepper to taste.
Now assemble. Divide your eggs onto the toasted bread, and top with mushrooms and your favorite garnish.