Brouillade of Mushrooms or the Best Scrambled Eggs You Ll Ever Eat
Indulge in a luxurious breakfast experience with this Brouillade of Mushrooms, a dish that promises the creamiest and most flavorful scrambled eggs you'll ever taste. Featuring silky eggs slow-cooked with heavy cream and folded with sautéed cremini mushrooms, garlic, and fresh herbs, this recipe elevates a breakfast classic to gourmet status. The key lies in the technique—gentle stirring over low heat ensures irresistibly soft, custard-like curds while capturing the rich aroma of buttery mushrooms. Served atop warm, crusty bread or toast, this delicate yet decadent dish is perfect for leisurely weekend mornings or a sophisticated brunch. With just 25 minutes from start to finish, this recipe combines ease and elegance in every bite.
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Recipe Information
Ingredients
- 6 large eggs
- 150 g cremini or button mushrooms
- 30 g unsalted butter
- 2 tbsp heavy cream
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 2 tbsp fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp chives
- 4 slices crusty bread or toast
Instructions
Start by preparing the mushrooms: clean them with a damp paper towel and slice them thinly. Mince the garlic and chop the parsley finely.
In a medium skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until golden and slightly softened. Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to let it burn. Stir in a pinch of salt and the fresh parsley, then transfer the mushrooms to a plate and set aside.
Crack the eggs into a bowl and whisk them gently with the heavy cream until just combined—avoid over-whisking, as you want the eggs to remain tender. Season with a pinch of salt and pepper.
In the same skillet, melt the butter over low heat. Once melted, pour in the eggs. Using a silicone spatula, stir the eggs continuously and slowly, scraping the bottom of the pan to create soft curds.
When the eggs are about 80% set and still slightly runny, gently fold in the cooked mushrooms. Continue cooking and stirring for another 1-2 minutes until the eggs are fully cooked but still creamy.
Remove from heat and sprinkle chopped chives over the top. Serve the brouillade immediately with slices of crusty bread or toast on the side.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
