Smoky Portabella Egg Scramble on Toast

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This quick and easy flavorful egg scramble on toast is nutritious while providing significant health benefits. Livetins, compounds found in egg yolks, reduce inflammatory responses as evidenced by inhibition of pro-inflammatory cytokines. In addition, the eggs help offset inflammation because they contain the potent carotenoids zeaxanthin and lutein. Although eggs do contain dietary cholesterol, experts agree those at higher risk of heart disease can still safely eat 4-6 eggs per week. In addition to the health benefits of the eggs, mushrooms are rich in anti-inflammatory compounds, including phenolic acid and carotenoids.

If using whole grain bread for the toast, fiber, which also has anti-inflammatory impact, adds to the nutritional value of the meal. With its lower energy density, a diet high in fiber has been linked to lower body weight, alleviating obesity-induced chronic inflammation evidenced by reduced amounts of inflammatory markers in human and animal studies. Adding feta to the recipe will add vitamin B6, which when combined with histidine, it undergoes a process by which it becomes histamine, a compound that provides anti-inflammatory benefits. In addition, feta cheese also contains probiotics, supports the the immune systems fight against infection and disease.

Smoky Portabella Egg Scramble on Toast

Ingredients

  • 4 large eggs
  • 3 teaspoon coconut oil
  • 2 large portobello mushrooms roughly chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Feta cheese (optional)
  • 2 thinly sliced radishes (optional)
  • Whole wheat or Gluten free bread
  • 3 teaspoon coconut oil
  • 2 large portobello mushrooms roughly chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 thinly sliced radishes
  • 4 large eggs
  • Feta cheese (optional)
  • Whole wheat or Gluten free bread

Directions

  1. Over medium heat, heat 1 teaspoon of coconut oil in large non-stick frying pan.
  2. Add large chunks of portobello mushrooms, sear until brown.
  3. Season with 1 teaspoon of smoked paprika and ½ teaspoon salt.
  4. Remove mushrooms from pan and set aside.
  5. Pop favorite wholegrain or gluten free bread into the toaster. While bread is toasting, prepare eggs by thoroughly whisking eggs with ½ teaspoon salt and ¼ teaspoon black pepper. In the same pan used for mushrooms, add remaining 2 teaspoons of coconut oil over low-medium heat.
  6. Add eggs, using a spatula to continuously scrape egg from bottom of pan until no liquid is left.  Then remove from heat, adding remaining chunks of mushroom to the pan and stir.
  7. Top toast with eggs and mushrooms, sprinkling feta and slices of radish on top before serving.

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