20 minsBreakfast

Bacon, cabbage & shiitake scramble

Makes: four servings
Makes: four servings


  • 12 bacon strips
  • 1 yellow onion
  • 4 cups shiitake mushrooms
  • 6 cups shredded cabbage
  • 1 cup chicken broth
  • 8 eggs


  1. Cut bacon strips widthwise into thin slices. Place in a skillet over medium heat and cook until just browned and lightly crispy, 4 to 5 minutes.

  2. Meanwhile, peel and thinly slice onion. De-stem and thinly slice shiitake mushrooms.

  3. Once bacon is lightly browned, add onion and cook, stirring often, 3 to 4 minutes. Add shiitake mushrooms, shredded cabbage and chicken broth; cook until cabbage is soft and wilted, about 5 minutes more. (Liquid should be mostly evaporated.)

  4. Crack egg into cabbage mixture and stir with a fork to lightly scramble. Cook 2 to 3 minutes more, until egg is set but still slightly wet. Check seasoning and adjust salt and pepper to taste.