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Mushroom Scrambled Egg & Toast

  • RECIPE MAKES: 1 Portion
  • PREP TIME: 10 minutes
  • COOK TIME: 10 minutes

This ketogenic diet recipe provides approximately:

33 g
Fat
20g
MCT
12g
Protein
11g
Carbohydrate
398kcal
Energy

Step 1

Dry fry mushrooms in a non-stick frying pan over a medium heat.

Step 2

Add 50g K.Quik to mushrooms and simmer gently.

Step 3

Whisk egg with remaining 50g K.Quik, season as desired.

Step 4

Add egg mixture to the pan and scramble by stirring.

Step 5

Toast the bread, spread with butter and serve with mushroom scrambled egg.

K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • 50g Mushrooms, sliced
  • 6g Butter
  • 100g K.Quik
  • 70g Egg, beaten
  • 26g Wholemeal bread, sliced, crusts removed e.g. Hovis
  • Seasoning, to taste