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.
Course:
Entrées
Cuisine:
American
Keyword:
Gluten Free, Quick and Easy, Breakfast/Brunch, Vegetarian, Paleo Friendly
Servings: 2
Calories: 239 kcal
Author: The Blue Jean Chef, Meredith Laurence
-
2
tablespoons
butter
divided
-
4
ounces
mushrooms
any variety, stems removed and sliced
-
2
teaspoons
chopped fresh parsley
-
2
teaspoons
chopped fresh chives
-
4
eggs
-
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.
Nutrition Facts
Scrambled Eggs with Mushrooms and Herbs
Amount Per Serving
Calories 239
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 357mg119%
Sodium 227mg9%
Potassium 301mg9%
Carbohydrates 2g1%
Sugar 1g1%
Protein 12g24%
Vitamin A 870IU17%
Vitamin C 1.7mg2%
Calcium 49mg5%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.