Ingredients: 1 Bagel,1 tablespoon Butter,1 cup Button mushrooms – sliced,1 teaspoon Rosemary,Salt and Pepper – for seasoning,1 Whole Egg,2 tablespoon Milk,1/2 cup Broccoli – stems removed,1 teaspoon Dried oregano,Salt and Pepper – to taste,2 tablespoons Fresh cream
Time in minutes: 25 Servings: 1 Course: World Breakfast Diet: Eggetarian
Instructions: To begin making the Mushroom and Scrambled Egg Bagel Sandwich Recipe, we will saute the mushroom over a pan with oil.Saute until the water has all evaporated, sprinkle with salt and seasonings. Mix well and cook till the mushrooms are done. Keep it aside.In the same pan, add little oil and saute the broccoli until well cooked. Whisk in the egg in a separate bowl with milk before adding it on to the pan.Add the milk along with other seasonings. Use a spatula and scramble the egg. Cook till the eggs are down. Set aside to cook and mix it with cream.Cut the bagel into half, layer it with butter on either slice and toast them on a hot tawa pan till golden brown.To assemble, take the down side of the bagel first, add the scrambled egg on top and top it up with mushrooms and close it with the another slice. Serve the Mushroom and Scrambled Egg Bagel Sandwich Recipe along with Espresso Coffee or Adrak Chai for your breakfast or for evening snacks.