Uma refeição que conforta a alma e se prepara em minutos. Estes ovos mexidos são a prova de que não é preciso complicar para ter um prato delicioso e nutritivo. A combinação dos cogumelos salteados com o fiambre de frango torna-os perfeitos para um pequeno-almoço reforçado, um almoço rápido ou até um jantar leve. O alho e os coentros frescos dão o toque final de aroma e frescura.

Ingredientes (2 Pessoas)

  • 250 gr de cogumelos frescos laminados
  • 6 fatias de fiambre de frango
  • 4 ovos
  • 60 gr de margarina
  • sal
  • alho em pó
  • coentros picados

Preparação

  1. Numa frigideira coloque a margarina e deixe derreter.
  2. Quando estiver derretida, coloque os cogumelos e o fiambre partido aos bocadinhos e deixe fritar.
  3. Vá mexendo de forma a que a fritura fique homogénea.
  4. À parte bata os ovos com umas pedrinhas de sal e alho em pó.
  5. Junte à frigideira e vá mexendo até não existir líquido na frigideira.
  6. Ao servir polvilhe com coentros picados.

Ready for a taste of this simple classic? Here’s the recipe in English.

Scrambled Eggs with Fresh Mushrooms and Chicken Ham

Scrambled eggs are a universal comfort food, beloved for their simplicity and versatility. This version elevates the humble dish by pairing fluffy eggs with earthy sautéed mushrooms and savoury chicken ham, creating a protein-packed meal that’s satisfying any time of day. It’s a fantastic way to turn a few simple ingredients into something special with minimal effort.

The key to this dish is in the cooking of the core ingredients before adding the eggs. Frying the mushrooms until they are golden and releasing their flavour, along with the lightly crisped chicken ham, builds a wonderful flavour base. The garlic powder adds a subtle warmth that complements everything perfectly. Using chicken ham offers a lighter alternative to traditional pork ham without sacrificing taste.

Feel free to customize this recipe to your liking. A handful of fresh spinach wilted with the mushrooms would add extra nutrients and colour. For a richer dish, you could add a sprinkle of grated cheese, like cheddar or Gruyère, just as the eggs are finishing cooking. Serve on a slice of hot buttered toast for a truly classic breakfast or brunch.

Ingredients (Serves 2)

  • 250g fresh sliced mushrooms
  • 6 slices of chicken ham
  • 4 large eggs
  • 60g margarine or butter
  • Salt
  • Garlic powder
  • Freshly chopped coriander

Method

  1. Melt the margarine or butter in a frying pan over a medium heat.
  2. Once melted, add the sliced mushrooms and the chicken ham, cut into small pieces. Sauté until the mushrooms are cooked through.
  3. Stir occasionally to ensure everything cooks evenly.
  4. In a separate bowl, whisk the eggs with a pinch of salt and a sprinkle of garlic powder.
  5. Pour the egg mixture into the pan. Stir continuously with a spatula, scraping the bottom of the pan, until the eggs are cooked to your liking and no liquid remains.
  6. To serve, sprinkle with freshly chopped coriander.