Scrambled Eggs with Mushrooms Recipe
Ingredients:
4 eggs
2 tablespoons of butter or olive oil
1 cup of sliced mushrooms
Salt and pepper to taste
Optional: chopped green onions or parsley for garnish
Instructions:
1. Prepare the Ingredients:
Begin by cleaning the mushrooms thoroughly. Use a damp paper towel or a soft brush to remove any dirt. Avoid washing them with water as they tend to absorb moisture.
Slice the mushrooms thinly and set them aside.
Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them well until the yolks and whites are combined for fluffy scrambled eggs.
2. Cook the Mushrooms:
Heat a non-stick skillet over medium heat. Add 2 tablespoons of butter or olive oil, allowing it to melt and coat the pan evenly.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, stirring occasionally. The mushrooms should become golden brown and release their moisture.
Season the mushrooms with a pinch of salt and pepper for enhanced flavor. Once cooked, remove them from the skillet and set them aside.
3. Scramble the Eggs:
Reduce the heat to low and add a small knob of butter to the skillet, letting it melt.
Pour in the whisked eggs and let them cook gently. Use a spatula to stir the eggs continuously, scraping the bottom of the skillet to prevent sticking.
Cook the eggs until they are soft and slightly creamy. Avoid overcooking, as they will continue to cook from residual heat.
4. Combine the Mushrooms and Eggs:
Once the eggs are scrambled to your desired consistency, return the cooked mushrooms to the skillet. Gently fold them into the eggs, ensuring they are evenly distributed.
5. Garnish and Serve:
Transfer the scrambled eggs with mushrooms to a serving dish. Garnish with chopped green onions or parsley for a fresh touch.
Serve immediately with toast, fresh salad, or as a side to your favorite breakfast meal.
Enjoy your hearty and flavorful scrambled eggs with m
ushrooms! Perfect for breakfast, brunch, or even a quick dinner.
