Button Mushrooms

20260529, #BreakfastDiary 1732, 18°C/mostly sunny Sourdough ciabatta with about 500g of button mushroom scrambled eggs on the side.

2 small pieces sourdough ciabatta, 5-6 button mushrooms, 1/2T mayonnaise, 1/4 onion, 1 cup scallion, 10g butter, 2 eggs, a little parmesan cheese, 1t chili oil, olive oil

1. Finely dice 1/4 onion and the scallion, and dust off the button mushrooms and slice them thinly. 2. Pour a little olive oil in a pan and sauté the onion from step 1, then add the button mushrooms and scallion and sauté. Add 10g butter and sauté a bit more. 3. Add 2 eggs, 1t chili oil, and parmesan cheese, and lightly cook to make moist scrambled eggs. 4. Spread mayonnaise on lightly toasted sourdough ciabatta and top with the button mushroom scrambled eggs from step 3.

Inspired by @superfood