Project Description

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@DevondaleDairy + @333mightymite 🖤🙏🏽🌱

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤consider donating to our friends @OzHarvest you’ll find a link in my bio
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Jason Roberts




Easy / Beginner



Perfection Fresh

Devondale Dairy


25 mins

8-10 mins

35 mins

Full Recipe in Details

Perfect scrambled eggs with mushrooms and bacon

  • Cuisine: Italian

  • Prep Time: 25 mins

  • Baking Time: 8-10 mins

  • Total Time: 35 mins

INGREDIENTS (Mushroom and Bacon)
  • 4 medium sized Perfection Fresh Portabello Mushrooms

  • 1/2 teaspoon of chopped rosemary

  • Flaky sea salt

  • Cracked black pepper

  • 4 knobs of Devondale Unsalted Butter

  • 4 rashers of D’Orsogna Maple Smoked Bacon

INGREDIENTS (Scrambled Eggs)
  • 2 large eggs

  • 1 tablespoon of extra virgin olive oil

  • Salt

  • Pepper (preferably white)

  • Ground nutmeg

  • 2 tablespoons of Devondale Unsalted Butter

  • 2 slices of toasted sourdough

GUIDE / INSTRUCTIONS (Mushroom and Bacon)
  • Preheat the oven to 200°C.

  • Place mushrooms on the baking tray, stalk side up. Season with salt, pepper and chopped rosemary.

  • Add a knob of butter on top of each mushroom.

  • Next to the mushrooms, lay out the rashers of bacon.

  • Bake in the oven for 8-10 minutes, until the bacon crisps and the mushrooms soften.

  • While the bacon and mushroom are in the oven, prepare the scrambled eggs.

  • While the bacon and mushroom are in the oven, prepare the scrambled eggs.

  • Lightly beat the eggs, olive oil, salt, pepper and nutmeg together.

  • Melt 1 tablespoon of butter in a non-stick pan over a medium low heat.

  • Pour in the eggs, allowing it to partially set before using a wooden spoon pull the eggs back as you tilt the pan forward. Be as gentle as possible to avoid overworking the eggs.

  • Repeat the process of pulling the spoon through the eggs till almost set, then add in the remaining butter.

  • Once set, remove from the pan immediately to stop the eggs from cooking further and drying out.

  • Plate the eggs, mushrooms and bacon on a plate alongside some toasted sourdough to serve.


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