Dê um toque de frescura e uma textura crocante aos seus ovos mexidos com esta versão original que junta cogumelos e rebentos de soja. É uma forma fantástica de começar o dia com energia ou de preparar uma refeição leve e diferente. A combinação de sabores e texturas vai certamente surpreender e deliciar.

Ingredientes (2 Pessoas)

  • 250 gr de cogumelos frescos laminados
  • 250 gr de rebentos de soja
  • 4 ovos
  • 60 gr de margarina
  • alho em pó
  • sal
  • coentros picados

Preparação

  1. Numa frigideira coloque coloque a margarina e deixe derreter.
  2. Quando estiver derretida, coloque os cogumelos e os rebentos de soja e deixe fritar.
  3. Vá mexendo de forma a que os cogumelos e os rebentos percam água e fritem.
  4. À parte bata os ovos com um pouco de sal e alho em pó.
  5. Junte à frigideira e mexa até ficar sequinho.
  6. Ao servir polvilhe com coentros picados.

Fancy a fresh take on a breakfast classic? Here’s the recipe in English.

Scrambled Eggs with Fresh Mushrooms and Bean Sprouts

This recipe takes the universally loved scrambled eggs and gives them a delightful twist with the addition of crisp bean sprouts. The combination of soft, fluffy eggs with earthy mushrooms and the fresh, crunchy texture of the bean sprouts creates a dish that is both familiar and excitingly different. It’s a wonderful, quick meal that’s packed with flavour and interesting textures.

The secret to this dish is cooking down the mushrooms and bean sprouts first, allowing them to release their water and begin to fry. This concentrates their flavour before the eggs are added. The result is a satisfying scramble that doesn’t become watery. The garlic powder adds a savoury depth, while the fresh coriander at the end brings a burst of brightness.

This dish is incredibly versatile. For an extra Asian-inspired flavour, you could add a dash of soy sauce or a few drops of sesame oil to the eggs before whisking. It’s perfect on its own for a light and healthy meal, but also works wonderfully served over a slice of sourdough toast or alongside some steamed rice.

Ingredients (Serves 2)

  • 250g fresh sliced mushrooms
  • 250g fresh bean sprouts
  • 4 large eggs
  • 60g margarine or butter
  • Garlic powder
  • Salt
  • 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 bean sprouts and sauté.
  3. Keep stirring so that the mushrooms and bean sprouts release their water and begin to fry.
  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 and stir until the eggs are cooked through and no liquid remains.
  6. To serve, sprinkle with freshly chopped coriander.