There is an art to the perfect scrambled eggs. They need low heat, rather than high heat, so that the curds are soft and tender.
Vegetarian, Paleo Friendly, Gluten Free, Quick and Easy, Breakfast/Brunch
Calories: 239 kcal
any variety, stems removed and sliced
chopped fresh parsley
chopped fresh chives
salt and freshly ground black pepper
Heat a non-stick skillet over medium-high heat. Add half the butter and cook the mushrooms until they are nicely browned and tender. Add the herbs and season with salt and pepper. Transfer to a small bowl and set the mushrooms aside.
Wipe out the skillet and let it cool. Beat the eggs in a small bowl with a fork. Over low heat, add the eggs and the remaining butter to the pan. Stir constantly to allow the eggs to set up evenly. A rubber spatula is perfect for this. Keep the heat on low or medium-low, but no higher. A higher heat will cause the curds to harden and dry. It should take at least 5 minutes for the eggs to properly scramble. If they start to set up too quickly, remove the pan from the heat for a few seconds and continue to stir. If they are taking too long to set up, add just a little more heat to the pan, but be patient and resist the temptation to cook over too high a heat.
Stir in the mushrooms and herbs and season with salt and pepper.
Serve over a nice thick slice of toasted rustic bread. Heaven.
Scrambled Eggs with Mushrooms and Herbs
Amount Per Serving
Calories from Fat 171
% Daily Value*
Saturated Fat 9g45%
Vitamin A 870IU17%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.