Name: Mushroom Scramble Toasts with Goat Cheese, Crispy Prosciutto & Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small pkg chives; 0.68 kg cremini mushrooms; 18 eggs; 1 ½ (113 g) logs goat cheese; 12 slices prosciutto; 12 slices whole grain bread; black pepper; extra virgin olive oil; salt; white wine vinegar

Mushroom Scramble Toasts with Goat Cheese, Crispy Prosciutto & GreensMushroom Scramble Toasts with Goat Cheese, Crispy Prosciutto & Greens — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small pkg chives

0.68 kg cremini mushrooms

18 eggs

1 ½ (113 g) logs goat cheese

12 slices prosciutto

12 slices whole grain bread

black pepper

extra virgin olive oil

salt

white wine vinegar

Instructions

Preheat oven to 190°C (375°F). Position rack in the upper third of the oven.

Divide prosciutto between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and cook until prosciutto is crisp, 3-5 minutes. Remove from oven and transfer crispy prosciutto to a plate; set aside to cool. (Reserve baking sheets for later use.)

Meanwhile, wash and dry the fresh produce.

Thinly slice mushrooms.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms and cook, stirring occasionally, until deep brown and tender, 14-16 minutes.

While the mushrooms are cooking, change the oven to broil on high.

Divide bread between the reserved baking sheets. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

Crack eggs into a large bowl, then season with salt and pepper. Whisk until smooth.

When the mushrooms are done, add vinegar and salt to the skillet, then stir to combine.

Pour egg mixture into the skillet with the mushrooms and scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny. Remove from heat, crumble goat cheese into the skillet, and stir to combine.

Place oil, vinegar, salt, and pepper in a clean large bowl, then whisk to combine the dressing.

Chop chives into small pieces. Place half in the bowl with the dressing (reserving the rest for serving).

Chop (or tear) lettuce leaves into bite-sized pieces. Add to the bowl and toss to combine the salad.

To serve, divide salad and toast between plates. Top toast with cheesy mushroom scramble, reserved chives, and crispy prosciutto. Enjoy!

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