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Broken eggs with mushrooms

For this quick and easy recipe, we pour beaten eggs over sautéed mushrooms and bacon.

13 K 5/5 (1 reviews)

50 min.

Easy

3.80 €

12 people

8 Ingredients

Last modified on: November 3^rd 2024

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For 12 people, you will need:

1 1 ¹⁄₃ cup belly (streaky) bacon
2 ²⁄₃ cup onion
3 6 tablespoons olive oil
4 12 ²⁄₃ cups mushrooms
5 12 tablespoons olive oil
6 18 eggs
7 salt
8 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 30 min.

Cooking: 25 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 3 min.

Cut 1 ¹⁄₃ cup belly (streaky) bacon into small pieces.

Set aside.

Stage 2 - 5 min.

Prepare ²⁄₃ cup onion and chop, if in season, a spring onion as shown in the photo.

Set aside.

Stage 3 - 10 min.

Prepare 12 ²⁄₃ cups mushrooms...

Stage 4 - 5 min.

...and cut the 4 (or more, depending on their size), lengthwise.

Set aside.

Stage 5 - 3 min.

Break 18 eggs into a small bowl, season with salt and pepper, and whisk to combine.

Stage 6 - 4 min.

In a large frying pan over medium heat, pour 6 tablespoons olive oil and when hot, add the lardons.

Grill to taste.

Stage 7 - 1 min.

Add the onion, season with salt and cook with the bacon for 1 minute.

Set aside on a plate.

Stage 8 - 2 min.

In the same pan, without washing it and still over medium heat, pour 12 tablespoons olive oil and when it's hot, add the mushrooms.

Stage 9 - 10 min.

Grill to taste.

Stage 10 - 1 min.

Then add the bacon and mix well.

Stage 11 - 5 min.

Pour in the eggs, leave to cook without touching for 1 minute, then use a spatula to push the edges towards the center, until the eggs are completely cooked (more or less set).

As you can see, we're not making an omelette, we're making cracked eggs.

Stage 12

Check the seasoning, then serve immediately.

Remarks

As is often the case with eggs, a dash of vinegar on top just before serving is a delicious seasoning, if you like it.

If the method in step 11 seems too complicated, simply mix with a marysee, gently, until the eggs are cooked.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	60 RDI=6 %	540 RDI=80 %	5,870 RDI=290 %	24,570 RDI: 290 %
Per 100 g	6 RDI=2 %	2 RDI=0 %	20 RDI=3 %	210 RDI=10 %	870 RDI: 10 %
Per person	10 RDI=6 %	5 RDI=1 %	50 RDI=7 %	490 RDI=20 %	2,050 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

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