Scrambled Eggs and Mushrooms 1953
Elevate your breakfast game with a vibrant twist on a timeless classic in this "Scrambled Eggs and Mushrooms 1953" recipe. Perfectly creamy scrambled eggs are gently folded with golden sautéed mushrooms for a harmonious balance of richness and earthy flavor. The addition of heavy cream ensures an indulgently silky texture, while freshly chopped chives lend a subtle pop of brightness. With a prep time of just 10 minutes, this effortless dish is ideal for a quick yet elegant breakfast or brunch. Serve it with crusty toasted bread or your favorite morning sides for a wholesome, satisfying start to your day. Keywords: scrambled eggs, mushrooms, breakfast recipe, creamy eggs, quick brunch, savory breakfast ideas.
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Recipe Information
Ingredients
- 4 large eggs
- 200 grams white mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon chives
Instructions
Clean the mushrooms using a damp cloth and slice them into thin, even pieces.
Crack the eggs into a medium-sized bowl, add heavy cream, salt, and black pepper. Whisk until fully combined and slightly frothy.
Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium heat until it melts and begins to foam.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are tender and slightly golden. Transfer the mushrooms to a plate and set aside.
Reduce the heat to low and add the remaining 1 tablespoon of butter to the same skillet. Allow it to melt completely.
Pour the egg mixture into the skillet and let it sit undisturbed for about 10-20 seconds until the edges just begin to set.
Using a spatula, gently stir and fold the eggs continuously, scraping the bottom of the skillet to create soft curds. Cook for 2-3 minutes until the eggs are cooked to your desired consistency. Remember to keep the texture creamy and soft — avoid overcooking.
Add the sautéed mushrooms back to the skillet and gently fold them into the scrambled eggs.
Remove the skillet from heat and plate the scrambled eggs and mushrooms. Garnish with freshly chopped chives before serving.
Serve immediately with toasted bread or your choice of breakfast sides.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 935 mg | 20% | |
*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.
