Mushrooms & Scrambled Eggs On Toast

1. 1

   Heat olive oil in pan on medium-high heat for about 30 seconds. If you are using a pan that is not non-stick you may wish to add more oil to prevent mushrooms from sticking.

2. 2

   Add mushrooms to hot oil, and saute for 3-4 minutes until brown. For crispy mushrooms, saute an additional minute.

3. 3

   Remove mushrooms from pan, set aside.

4. 4

   Beat egg with milk and water. Add to the same pan used to saute the mushrooms. Cook until eggs are scrambled, light, and fluffy, about 3 minutes.

5. 5

   While the eggs cook, place bread in toaster and toast.

6. 6

   Place toast on plate, top with sauteed mushrooms, scrambled eggs and cheese, if desired. Serve hot.

* Per serving · 4 servings · Values may vary.