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Pastrami & Eggs with Mushrooms
3 TBS vegetable oil
8 oz. small button mushrooms, quartered
1/4 tsp. black pepper (or to taste)
6 large eggs
2 TBS fresh parsley, chopped
2 oz. beef or turkey pastrami, thinly sliced & cut into thin strips
Heat vegetable oil in a large skillet. Add quartered mushrooms; season with black pepper. Sauté for about seven minutes, stirring often, or until mushrooms are tender and lightly browned. In a bowl, beat eggs with chopped parsley until well-blended. Reduce skillet heat to low; add egg mixture to mushrooms. Scramble eggs, stirring often, until they are set. Gently stir in pastrami and heat through. Serve.
*Pastrami & Eggs with Mushrooms images (C)2013 Shenanchie.
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