German Houby Eggs
For those without German heritage, Houby Eggs combine scrambled eggs, fresh mushrooms and cheese, and traditionally, are served over toast. This quick-and-easy recipe provides high-quality protein that helps keep the entire family running strong all day.
2 cups morel mushrooms or any variety, washed, dried and sliced
2 tablespoons butter
8 large eggs
1/4 cup milk or fat-free half-and-half
1 cup shredded cheese (cheddar, Mozzarella, Swiss, etc.)
4 slices whole wheat or rye toast
- Melt butter in a large skillet over medium heat. Add mushrooms and sauté until tender and fragrant.
- Combine eggs and milk in a small bowl, and beat to combine.
- Add egg mixture to mushrooms and scramble until eggs are set but still moist. or remove mushrooms; scramble eggs, and then stir cooked mushrooms into eggs. Sprinkle with cheese; cover and remove from heat.
- Let stand for 1 to 2 minutes to melt cheese. Place eggs on a piece of toast, and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 401; Total Fat: 27g; Saturated Fat: 13g; Cholesterol: 469mg; Total Carbs: 16g; Fiber: 3g; Protein: 25g; Sodium: 510mg.
Recipe and photograph courtesy of the American Egg Board.