Woodland Scrambled Eggs
Bring the beauty of the forest to your breakfast table with Woodland Scrambled Eggs, a rustic yet elegant dish that combines the earthy flavors of wild mushrooms, creamy scrambled eggs, and fragrant herbs. This 20-minute recipe features golden sautéed chanterelles or oyster mushrooms infused with garlic and fresh thyme, perfectly folded into luxuriously soft, creamy eggs enhanced with a touch of heavy cream and parmesan cheese. The dish is finished with a sprinkle of chives for added freshness and is best served with warm toast or crusty bread to complete this comforting, gourmet meal. Whether you're hosting a cozy weekend brunch or treating yourself to an indulgent start to the day, this woodland-inspired recipe is sure to impress.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup wild mushrooms (such as chanterelles or oyster mushrooms)
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 medium garlic clove
- 1 teaspoon fresh thyme leaves
- 2 tablespoons heavy cream
- 2 tablespoons parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon chives, finely chopped
- 4 slices optional toast or crusty bread
Instructions
Clean the wild mushrooms with a damp paper towel to remove any dirt. Slice or tear them into bite-sized pieces.
Crack the eggs into a mixing bowl. Add the heavy cream, salt, and pepper, and whisk until fully combined.
Heat 1 tablespoon of butter and 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, making sure it doesn’t burn.
Add the mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown. Sprinkle with thyme leaves during the last minute of cooking.
Reduce the heat to low. Push the mushrooms to one side of the skillet and add the remaining tablespoon of butter to the empty side of the skillet.
Pour the egg mixture into the skillet and allow it to sit for 10-15 seconds undisturbed, letting the edges begin to set.
Using a spatula, gently stir the eggs, folding them over themselves as they cook. Incorporate the mushrooms into the eggs as you stir.
Once the eggs are softly set but still slightly runny, remove the skillet from heat. The residual heat will finish the cooking process perfectly.
Sprinkle the scrambled eggs with grated parmesan cheese and chopped chives.
Serve immediately with slices of toast or crusty bread, if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 390 mg | 8% | |
*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.
