Scrambled Eggs With Sausage Mushrooms And Fresh Herbs Recipes

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

Steps:

• Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
• Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Steps:

• In a large nonstick skillet over medium-low heat, melt the butter.
• When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
• Add in parsley, thyme, and garlic; saute 1 minute.
• Sprinkle with salt and pepper to taste.
• 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.
• Serve immediately with toast.

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.