Name: Mushroom & Goat Cheese Scrambled Eggs with Avocado
Cook time: 15 min
Total time: 15 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 18 eggs; 1 ½ (113 g) logs goat cheese; 0.68 kg white mushrooms; black pepper; butter, unsalted; salt

Mushroom & Goat Cheese Scrambled Eggs with AvocadoMushroom & Goat Cheese Scrambled Eggs with Avocado — a 15-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

1 ½ avocados

18 eggs

1 ½ (113 g) logs goat cheese

0.68 kg white mushrooms

black pepper

butter, unsalted

salt

Instructions

Wash, dry, and thinly slice the mushrooms.

Preheat a skillet over medium heat.

Break the eggs into a large bowl and season with salt and pepper; whisk together.

When skillet is hot, add butter and swirl to coat the bottom.

Add mushrooms and cook, stirring occasionally, until tender and brown, 3-5 minutes.

Wash the avocados then halve and pit; slice while still in the skin then scoop out with a spoon and set aside.

Pour the egg mixture into the skillet with the mushrooms. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Add goat cheese once the eggs begin to set. Cook until the eggs are no longer runny. Cook in batches if necessary.

To serve, divide scrambled eggs between the plates and top with avocado. Enjoy!

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