Salad with mushrooms and scrambled eggs

Salad with mushrooms and scrambled eggs

INGREDIENTS:

● 600 grams of chicken breasts;
● 400 grams of fresh champignons;
● vegetable oil for roasting;
● 2 small bulbs;
● 3 eggs;
● 2 tbsp. L. Milk;
● 100 grams of mayonnaise;
● 2 tbsp. L 9% vinegar;
● salt, pepper to taste;
● greens, lettuce leaves for serving.

PREPARATION:

Put the meat in boiling salted water. After repeated boiling, cook until ready for 15 minutes. Cool and cut into slices. Cut the lukewarm into half rings, pour boiling water and add vinegar; Marinate for 30 minutes. After taking out and wringing. Mushrooms rinse, finely chop and simmer until cooked, until the juice is completely evaporated in the preheated oil. At the end, salt and pepper.

Beat eggs with milk until smooth. Omelet salt and fry on both sides until golden. Let cool, cut into strips. Combine the prepared foods, season with mayonnaise, mix and salt until necessary. Finished salad to lay on salad leaves, decorate with chopped herbs.

Bon Appetit!

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