Scrambled Eggs, Toast and Mushrooms Recipe

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Scrambled Eggs, Toast and Mushrooms Recipe

(Vitamin B Food Recipe)

Ingredients:  Serves 1

2 eggs, beaten together,

  seasoned with pepper if desired

1 slice of whole meal bread

yeast extract

30g butter or margarine

60g mushrooms, wiped and sliced

freshly chopped parsley

Method:

Melt half the butter over a low heat and add the mushrooms.  Cover and allow them to cook slowly over a low heat.  Make the toast and spread with yeast extract.  Keep warm.  Melt remaining butter.  Do not brown, but when foaming, pour in the eggs and stir briskly to prevent them from sticking to the pan.  Remove eggs from heat when cooked to your taste, and serve on the toast.  Garnish with the parsley and serve the mushrooms as a side dish.

Note:  Parsley contains abundant vitamin C, which enhances the action of the B-vitamins.

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