Eggs and Mushrooms Scramble
Eggs and Mushrooms Scramble is a easy and quick way to set off your day. Adding a sprinkle of parmesan cheese and parsley will add more flavor to your scramble. Simply combine with toast and sliced fruit for a complete breakfast.
Equipment
- large sauce pan
- Spatula
- large mixing bowl
Ingredients
- 6-8 large eggs
- 1-2 shallots thinly sliced
- 2 cups fresh mushrooms cleaned, trimmed and sliced
- 1 tbsp unsalted butter
- 1-2 garlic cloves minced (optional)
- 2 tbsp heavy cream, milk or half & half
- 2 tbsp parmesan cheese finely shredded
- salt kosher
- black pepper freshly ground
Instructions
- In a large non-stick pan, heat butter over medium-high heat.Add mushrooms and shallots. Cook and stir until they start sweating and are soft. Put in garlic and a pinch of salt. Keep cooking until the mushrooms and shallots are tender; 4-5 minutes. Add salt and pepper to taste.
- In a large bowl, whisk together eggs, milk, salt and pepper. Pour over mushrooms and shallots. Cook eggs and mushrooms. Pull and fold eggs until they are all scrambled and all liquid has dissolved. Take off the heat, top off parmesan cheese and serve.
- Serve with sliced fruit, toasted bread
Notes
Do not use a cast iron skillet unless it has an enamel coating because it could change the color of the eggs to a greenish color.
If you want your eggs to be a little runnier, cook them to your liking. Cooking time will vary depending on how you like your eggs; just do not overcook them.
Cheese is optional and eggs can be eaten plain, or topped with sliced avocado, salsa or your favorite hot sauce.
Eggs will continue cooking in the pan, so be sure to remove it from the heat and take it out of the pan to stop the cooking process.
For fluffier eggs beat them vigorously to whip air into them.
Add chopped mint to your sliced fruit for extra freshness.