Scrambled Eggs With Buttered Mushrooms On Sourdough

Preparation (Detailed)

1. Heat butter or olive oil in a pan over medium heat.

2. Sauté mushrooms for 3–4 minutes until tender. Set aside.

3. Beat eggs lightly with black pepper.

4. Pour eggs into a non-stick pan over low-medium heat. Scramble gently until cooked but still soft (~3–4 minutes).

5. Toast sourdough slice until lightly crisp.

6. Serve scrambled eggs on toast, topped with sautéed mushrooms.

7. Garnish with fresh herbs if desired.

Nutritional Information (Approximate Per Serving)

Weight Loss (~240–260 kcal)

• Use 1 tsp olive oil instead of butter

• Serve eggs with ½ slice sourdough if needed

• Increase mushrooms for volume

Result: Lower calories, higher satiety

Prediabetes / Type 2 Diabetes

• Use whole-grain sourdough

• Avoid adding sweet spreads

• Pair with extra protein if desired

Benefit: Balanced carbs with high protein

High Cholesterol

• Use olive oil instead of butter

• Keep eggs to 2 per serving

• Avoid added cream

Benefit: Supports heart health

Hypertension (Low Sodium)

• Use unsalted butter or olive oil

• Avoid adding extra salt

Benefit: Maintains low sodium

High-Protein Version

• Add 1 extra egg or 2 tbsp low-fat cheese

• Increase mushrooms to 1 cup

Result: Protein increases to ~25 g per serving