Eggs Scrambled With Wild Mushrooms and Fresh Herbs

(from saymyname’s recipe box)

Source: Marie Simmons

Serves 3 people

Categories: Breakfast, Eggs

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
  • 1 garlic clove, minced
  • kosher salt
  • fresh ground black pepper
  • 6 large eggs buttered toasted French bread

Directions

  1. In a large nonstick skillet over medium-low heat, melt the butter.

  2. When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.

  3. Add in parsley, thyme, and garlic; saute 1 minute.

  4. Sprinkle with salt and pepper to taste.

  5. Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.

  6. Serve immediately with toast.

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