Scrambled eggs with mushrooms and mashed potatoes

Name: Scrambled eggs with mushrooms and mashed potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small lettuce; 1/2 Cucumber; 100 g cherry tomatoes; 1 TABLESPOON Vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pack of Mashed potatoes with milk; 4 Eggs (size M); 200 g Mushrooms; 7-10 Tbsp Chive rolls

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small lettuce
1/2 Cucumber
100 g cherry tomatoes
1 TABLESPOON Vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pack of Mashed potatoes with milk
4 Eggs (size M)
200 g Mushrooms
7-10 Tbsp Chive rolls

Directions

1
Clean and wash the salad and tear it into pieces. Wash, clean and slice the cucumber. Wash and halve the tomatoes. Mix vinegar, 2 tablespoons water and 1 tablespoon oil, season with salt and pepper.
2
Mix lettuce, cucumber and tomatoes with the vinaigrette. Bring 500 ml of water to the boil, remove from the stove. Leave to cool for 1 minute, stir in the puree flakes. Keep warm. Whisk eggs and 6 tablespoons of water, season with salt and pepper.
3
Clean, clean and slice the mushrooms. Heat 1 tablespoon of oil in a coated pan. Fry the mushrooms in it while turning. Pour eggs over them and push them together with a spatula until they stick.
4
Arrange mashed potatoes, scrambled eggs and salad on plates. Sprinkle with chives.