Mushroom, Avocado Scramble
Chef Larry's Recipe
POSTED: 9:50 am PST February 2, 2005
Ingredients
Cook buttered English muffins on a griddle until golden brown, reserve. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add mushrooms, green and red peppers and scallion saute until tender. Add tomato, egg mixture, parsley and diced avocado. Cook eggs until set, reserve. Place English muffins on serving plates. Portion mushroom avocado scrambled egg mixture over muffins. Top with generously with Cheddar and Monterrey Jack cheeses. Garnish with fresh fruit and serve immediately. Makes 4 Servings
- 8 Eggs 1/4 cup Milk Salt to season Fresh ground black pepper to season Cooking oil as needed 1 1/2 cup Mushrooms, sliced 1/4 cup Green and red bell pepper, seeded, finely diced 1/4 cup Scallion. minced 1/4 cup Tomato, diced 1/2 tsp. Fresh parsley, chopped 1 Avocado, shelled, pitted and diced 1/3 cup Pepper Jack cheese, shredded 1/2 cup Cheddar cheese, shredded 1/2 cup Monterrey Jack cheese, shredded 2 English muffins, buttered Fresh sliced fruit or berries to garnish
Cook buttered English muffins on a griddle until golden brown, reserve. Combine eggs and milk, season with salt and pepper. Heat a large non-stick egg pan with a small amount of oil. Add mushrooms, green and red peppers and scallion saute until tender. Add tomato, egg mixture, parsley and diced avocado. Cook eggs until set, reserve. Place English muffins on serving plates. Portion mushroom avocado scrambled egg mixture over muffins. Top with generously with Cheddar and Monterrey Jack cheeses. Garnish with fresh fruit and serve immediately. Makes 4 Servings
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