Scrambled Eggs with Spiced Mushrooms
Velvety scrambled eggs meet the bold, earthy warmth of spiced mushrooms in this irresistible breakfast or brunch dish. Featuring creamy, slow-cooked eggs paired with sautéed mushrooms infused with paprika, cumin, and a hint of garlic, this recipe brings a flavorful twist to a classic morning favorite. The optional touch of red chili flakes adds a gentle kick, while fresh parsley offers a refreshing finish. Ready in just 25 minutes, this nourishing meal is perfect for busy mornings yet elegant enough for a weekend brunch. Serve these scrambled eggs with spiced mushrooms on their own or alongside crusty bread for a comforting and protein-packed start to your day.
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 200 grams button or cremini mushrooms
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic
- 0.5 teaspoons paprika
- 0.25 teaspoons ground cumin
- 0.25 teaspoons red chili flakes (optional)
- 1 tablespoon fresh parsley (optional)
Instructions
Prepare the mushrooms by cleaning them with a damp paper towel and slicing them thinly. Mince the garlic cloves and finely chop the parsley (if using).
In a medium bowl, whisk together the eggs, milk (if using), salt, and black pepper until well blended. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic to the mushrooms and sauté for 1 minute until fragrant. Sprinkle the paprika, ground cumin, and red chili flakes (if using) over the mushrooms. Stir well to evenly coat and cook for another 1-2 minutes. Transfer the spiced mushrooms to a plate and cover to keep warm.
Wipe the skillet clean and return it to the stove over low heat. Add the butter and the remaining 1 tablespoon of olive oil. Once melted, pour in the beaten eggs.
Using a spatula, gently fold and stir the eggs continuously over low heat. This will create soft and creamy scrambled eggs. Cook for 5-7 minutes until the eggs are just set but still slightly runny. Remove the skillet from the heat to prevent overcooking.
To serve, divide the scrambled eggs between two plates and top with the spiced mushrooms. Garnish with chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1294 mg | 28% | |
*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.
