Creamy Mushrooms Eggs (Print Version)
# Ingredients:
→ Egg Mixture
01 -
4 big eggs
02 -
1/4 cup of cream or milk (optional, makes them extra creamy)
03 -
Black pepper and salt, to taste
→ Mushroom Preparation
04 -
1 cup of mushrooms, sliced thin (your favorite type works great)
05 -
2 tablespoons of butter
06 -
1 crushed garlic clove (optional)
07 -
A pinch of pepper and salt, to taste
→ Topping
08 -
1 tablespoon minced parsley, fresh
09 -
1/4 cup grated cheese (cheddar, Gruyère, or Parmesan)
# Instructions:
01 -
Warm 1 tablespoon of butter in a pan over medium heat. Toss in the sliced mushrooms and cook them for about 4-5 minutes, stirring once in a while, until golden and soft. Mix in garlic, if you'd like, and cook for another minute. Sprinkle some pepper and salt, take them off the heat, and set them aside.
02 -
Crack the eggs into a bowl and beat them with milk or cream (if you're using it), plus some salt and pepper, until it's all blended together.
03 -
Turn the heat to low and let the rest of the butter melt in the pan. Pour in the egg mix, then give it about 30 seconds untouched. After that, stir it gently with a spatula, folding it as you go, for smooth, fluffy curds.
04 -
Once the eggs are almost done but still creamy, stir in the mushrooms. If you're using cheese, sprinkle it over and let it melt. Take it off the stove, put it all on a plate, and scatter parsley on top.
# Notes:
01 -
Keep the heat low and go slow for silky eggs.
02 -
Want more flavor? Sprinkle some chili flakes or a bit of smoked paprika.
03 -
Tastes amazing with toast or some sliced avocado on the side.