Scrambled Eggs with Turkey Bacon and Sautéed Mushrooms

Ingredients

• Eggs 3 large
• Turkey bacon 2 slices
• Sliced mushrooms 1/2 cup
• Olive oil 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare ingredients. Gather all ingredients. Crack the eggs into a bowl and beat them gently with a fork until the yolks and whites are fully combined. Clean and slice mushrooms if not pre-sliced.
   Tip: Beating eggs well ensures fluffy scrambled eggs.
2. Cook turkey bacon. Place a non-stick skillet over medium heat. Add the turkey bacon slices and cook for about 3 minutes on each side or until they are browned and slightly crispy. Remove from the pan and set aside on a paper towel to drain excess fat.
   Tip: Use the same pan to keep flavors; turkey bacon cooks faster than regular bacon.
3. Sauté mushrooms. In the same skillet, add 1 teaspoon of olive oil. Once heated, add the sliced mushrooms. Stir occasionally and cook for about 3-4 minutes until the mushrooms are tender and lightly browned. Season with a pinch of salt and pepper if desired.
   Tip: Avoid overcrowding the pan to allow mushrooms to brown rather than steam.
4. Scramble the eggs. Reduce heat to low. Pour the beaten eggs into the skillet with the mushrooms. Let the eggs sit undisturbed for about 20 seconds, then gently stir with a spatula, pushing the eggs from the edges to the center. Continue cooking and stirring gently until eggs are softly set but still moist, about 2-3 minutes. Season with salt and pepper to taste.
   Tip: Cook eggs on low heat for creamy texture and avoid overcooking.
5. Serve. Plate the scrambled eggs with sautéed mushrooms and place the turkey bacon on the side. Serve immediately while warm.
   Tip: Add fresh herbs like chives or parsley for extra flavor if desired.

Pro tips

• Use fresh eggs at room temperature for fluffier scrambled eggs.
• Cook turkey bacon on medium heat to avoid burning while ensuring crispiness.