- 1 tablespoon butter
- 1/4 cup chopped mushrooms
- 1 tablespoon chopped onion
- 1 tablespoon chopped green bell pepper
- 1 cup crushed tomatoes
- 1 tablespoon capers
- 6 eggs, beaten
- 4 slices bread, toasted
- Melt butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and pepper in melted butter until soft, about 5 minutes; add tomatoes and capers and bring to a simmer.
- Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes. Spoon egg mixture over toast.
05/21/2018
recipepes.com
Eggs Creole Over Toast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
