Serving Size
1
Servings
1
Prep Time
5 minutes
Cook Time
10 minutes
Nutrition Information
| Calories | 281 |
| Fat | 20 g |
| Saturated fat | 4 g |
| Cholesterol | 190 mg |
| Sodium | 757 mg |
| Carbs | 16 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Protein | 12 g |
| Calcium | 162 mg |
Health Benefit
Tender, meaty, and juicy, this vegetarian take on steak and eggs is a delicious variation on a classic dish
A pan-fried maitake mushroom puts a spin on the classic “steak and eggs” dish. It also packs a wallop of vitamin D. Opt for reduced-fat yogurt in this dish, rather than non-fat, because it carries more calcium. Up the calcium ante even more by enjoying this breakfast with a glass of calcium-fortified orange juice.
Ingredients
1/4 cup
1 tsp
1 tsp
1/8 tsp
A pinch plus 1/4 tsp
1 Tbsp
1 large, cut into halves
1
1/4 tsp
Directions
- In a small bowl, combine the yogurt, harissa, lemon juice, cumin, and pinch of salt. Set aside.
- In a medium nonstick skillet over medium heat, warm the oil, scallion whites, and garlic until the mixture begins to sizzle, about 2 minutes. Remove the garlic and scallion and stir into the yogurt mixture.
- Add the mushroom halves, cut side down, to the skillet. Cook, flattening with a spatula, until the bottoms are golden, 3 to 4 minutes. Flip and push to one side of the skillet. Crack the egg into the other side. Sprinkle both with the remaining salt and the pepper and cook, occasionally pressing on the mushrooms, until they are golden and the egg is cooked sunny-side up (or to your liking), 3 to 4 minutes.
- Spread the yogurt mixture on a plate. Top with the mushrooms and egg. Sprinkle with the reserved scallion greens.
Tip: If you don’t like the spiciness of harissa (or can’t find it), substitute 1 Tbsp minced roasted red pepper.
Jennifer Kushnier
