Scrambled Eggs on Toast with Broccoli Rabe and Shiitake Mushrooms




Simple is best. I’ve said it before, but that’s my kitchen-motto. This recipe is a perfect example of that idea. When you think about it, there not much that’s more simple than toast. Yet, however simple the base may be, you can make the tastiest toppings ever, and end up with a really sophisticated dish.



Through simple steps and using simple ingredients, you can achieve wonders in almost no time. So here’s my basic technique for toast. I find the best ratio to be one base to two toppings. Now your base should be somewhat “spreadable”: eggs, avocado, hummus, fresh cheese etc. and your two toppings should have different textures to make it more interesting: crunchy raw veggies, caramelized cooked veggies, raw or smoked fish, ham, nuts among so many others. This time around, I went with a scrambled eggs base, topped with two great veggies: shiitake mushrooms and broccoli rabe, which has a delicious bitter taste that blends well with the creaminess of the eggs.



As midterms season is back in full swing, I have less free time to spend in the kitchen relative to the time I need to spend sitting at my desk. Since I still want to cook for myself, I use meals as study-breaks and turn to quicker recipes. This one is a perfect example of a quick and satisfying lunch option for when I’m in a time crunch. Forget the PB&J, I’m all about the MushroomsBroccoli&Eggs!



Bon appétit!

Total time: 15 minutes


  • 2 eggs
  • a handful of broccoli rabe
  • a handful of shiitake mushrooms
  • a few parsley sprigs
  • a slice of good sourdough bread
  • butter
  • salt and pepper
  • truffle oil (optional)


  1. Remove the tough stems from the broccoli rabe and roughly chop the big leaves. Slice the mushrooms and melt some butter in a pan. Sauté the mushrooms on medium-high heat until they get a nice golden color. Meanwhile, chop the parsley. Bring the temperature down, and add the broccoli rabe. Let the leaves wilt and brown a little. Season all the veggies.
  2. Start toasting the bread.
  3. Finally, make the scrambled eggs. In a small pot, melt a bit of butter, crack the eggs, and stir constantly until the eggs reach your desired texture. I like to add a small splash of water right before they start to coagulate, to make them fluffier!
  4. To serve, start with the warm piece of toast, layer the scrambled eggs, top with the golden mushrooms and broccoli rabe, and garnish with salt and pepper, fresh parsley, and a drizzle of truffle oil. Enjoy!



Temps total: 15 minutes


  • 2 oeufs
  • quelques branches de brocoli-rave
  • une poignée de champignons shiitake
  • quelques brins de persil frais
  • une tranche de bon pain de campagne
  • beurre
  • sel et poivre
  • huile parfumée à la truffe (optionnelle)


  1. Enlevez les troncs des branches de brocoli-rave, et ciselez les grandes feuilles grossièrement. Tranchez les champignons et faites fondre une noix de beurre dans une poêle. Faites revenir les champignons à feu moyen jusqu’à ce qu’ils soient bien dorés. Profitez-en pour ciseler le persil. Baissez le feu et ajoutez le brocoli-rave. Laissez les feuilles réduire et colorer. Assaisonnez le tout.
  2. Mettez le pain à griller.
  3. Finissez par les oeuf brouillés. Dans une petite casserole, faite fondre une noix de beurre, cassez les oeuf, et remuez constamment jusqu’à ce que les oeufs aient la texture désirée. J’aime ajouter un filet d’eau juste avant que les oeufs ne coagulent, pour rendre le mélange plus aérien!
  4. Pour servir, commencez par la tranche de pain fraichement grillée, ajoutez les oeuf brouillés, surmontez le toast de champignons et brocoli-rave doré, et garnissez de sel et de poivre, persil frais, et d’un filet d’huile parfumée à la truffe. Bon appétit!

2 thoughts on “Scrambled Eggs on Toast with Broccoli Rabe and Shiitake Mushrooms

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