Scrambled Eggs With Mushrooms (Print Version)
# Ingredients:
→ For the scrambled eggs
01 -
4 large eggs
02 -
1/4 cup milk or cream (optional, for creamier eggs)
03 -
Salt and black pepper, to taste
→ For the mushrooms
04 -
1 cup mushrooms, sliced (button, cremini, or your favorite variety)
05 -
2 tablespoons butter
06 -
1 clove garlic, minced (optional)
07 -
Salt and black pepper, to taste
→ For garnish
08 -
1 tablespoon fresh parsley, chopped
09 -
1/4 cup shredded cheese (cheddar, Parmesan, or Gruyère)
# Instructions:
01 -
Heat 1 tablespoon of butter in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until golden and tender. Add garlic (if using) and cook for 1 more minute. Season with salt and pepper, then remove from skillet and set aside.
02 -
In a bowl, whisk together the eggs, milk or cream (if using), salt, and pepper until well combined.
03 -
Lower the heat to low and melt the remaining tablespoon of butter in the skillet. Pour in the egg mixture and let it sit undisturbed for about 30 seconds. Gently stir and fold with a spatula to create soft, creamy curds.
04 -
When eggs are nearly set but still slightly runny, fold in the sautéed mushrooms. Add cheese, if using, and let it melt. Remove from heat, transfer to a plate, and garnish with parsley.
# Notes:
01 -
Cook eggs low and slow for a creamy texture.
02 -
Add paprika or chili flakes for a kick.
03 -
Great served on toast or with avocado.