Try ‘taste twister’ mushroom stuffed eggs
Boiled eggs and mushrooms are a fantastic combination of taste and nutrition. Here is a recipe that can be a quick breakfast or snack with minimum ingredients and effort.
- Eggs: 3 nos (boiled)
- Mushroom: 1 cup (finely sliced)
- Butter: 1/4 cup
- Onion: 2 nos (finely sliced)
- Salt: As per taste
- Coriander leaves: 4 sprigs
- Black pepper powder: As per requirement
Peel and cut each of the boiled eggs into two. Remove the yoke. Add butter in a pan and saute the onions and mushrooms. Add salt and pepper as per taste and mix well (Add the yoke if you desire). Saute until they are brown and coked. Fill this mix where the egg yoke used to be. Garnish with coriander leaves and serve.