Eggs and Mushrooms As I Like It
Elevate your breakfast or brunch game with "Eggs and Mushrooms As I Like It," a quick and satisfying dish bursting with earthy flavors and creamy textures. Perfect for busy mornings or a cozy weekend treat, this recipe combines tender sautéed button mushrooms infused with garlic and fresh parsley, paired with soft, velvety scrambled eggs enriched with a touch of milk and a sprinkle of parmesan cheese. Cooked to perfection in a mix of butter and olive oil, these eggs are irresistibly creamy while the mushrooms boast a golden, caramelized finish. Serve it up with warm, crusty bread on the side for a hearty, restaurant-worthy meal in just 25 minutes. With its simple ingredients and impressive results, this dish is the ultimate comfort food for any time of day. Keywords: eggs and mushrooms recipe, creamy scrambled eggs, sautéed mushrooms breakfast, quick brunch ideas, eggs with parmesan cheese.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 200 grams Button mushrooms
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Whole milk
- 2 tablespoons Grated parmesan cheese
- 2 slices Crusty bread (optional)
Instructions
Clean the button mushrooms with a damp paper towel and slice them thinly.
Mince the garlic cloves and chop the fresh parsley finely. Set aside.
In a medium bowl, crack the eggs and whisk them with the milk, 1/4 teaspoon of salt, and a pinch of black pepper until fully combined.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the sliced mushrooms to the skillet, sprinkle with the remaining 1/4 teaspoon of salt, and cook for 6-8 minutes, stirring occasionally, until the mushrooms are tender and golden brown. Stir in 1 tablespoon of chopped parsley and remove from heat. Transfer the mushrooms to a plate and set aside.
Lower the heat to medium-low and add the remaining 1 tablespoon of butter to the same skillet. Once melted, pour in the whisked eggs.
Cook the eggs slowly, stirring gently with a spatula, until they are soft and creamy, about 3-5 minutes. Remove from heat while they are slightly underdone, as they will continue to cook off the heat.
Fold in the grated parmesan cheese and adjust seasoning with additional salt and pepper, if desired.
To serve, divide the scrambled eggs and sautéed mushrooms evenly between two plates. Sprinkle with the remaining parsley for garnish.
Serve with slices of warm, crusty bread on the side if desired. Enjoy immediately.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 824 mg | 274% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 332 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1153 mg | 25% | |
*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.
