MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS
This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.
Provided by Martha Rose Shulman
Categories easy, quick
Time 30m
Yield Serves four
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH MUSHROOMS
This crowd pleasing recipe comes from the January 2009 issue of *recipes+* magazine. Tip: To avoid overcooked, rubbery eggs, remove from heat while still creamy.
Provided by Sara 76
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Spray mushrooms with oil. Place on prepared tray. Roast for 5 minutes. Add tomatoes; spray with oil. Roast for 15 minutes more or untilmushrooms are tender and tomatoes split.
- Meanwhile, whisk eggs, egg whites, and cream in a large jug. Melt butter in a large frying pan over moderate heat. Add the egg mixture, cook for 30 seconds. Gently stir egg mixture from outer edges to centre until eggs form creamy curds. Remove from heat; stir in chives.
- Place mushrooms on plates with scrambled eggs and tomatoes. Sprinkle with black pepper, then serve at once.
SCRAMBLED EGGS WITH SPICED MUSHROOMS
This is a Faye Levy recipe from her weekly column in the Friday Jerusalem Post. This is a great breakfast meal for anyone, but especially for those who are Somersizing or on the Atkins (or any low carb) diet.
Provided by Mirj2338
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet over medium-high heat.
- Add the onion and saute over medium heat for 5 minutes.
- Add the mushrooms, salt, pepper, paprika, and cumin.
- Saute, stirring often, for 5 minutes, or until tender and lightly browned.
- Beat the eggs with a pinch of salt and cayenne.
- Reduce the heat under the skillet with the mushrooms to low.
- Add the eggs and scramble them, stirring often, until they are set to taste.
- Remove from heat and stir in the parsley.
- Taste, adjust seasoning, and serve.
SPICY SCRAMBLED EGGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
- Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.
SCRAMBLED EGGS WITH MUSHROOMS & CHIVES
Make and share this Scrambled Eggs with Mushrooms & Chives recipe from Food.com.
Provided by CountryLady
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
- Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
- It is important not to overcook the mushrooms.
- Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
- Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
- If the heat is too high, the eggs will be rubbery.
- Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
- This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
- Gently work in the cream for 10 to 15 seconds.
- Remove from heat and serve.
EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS
Make and share this Eggs Scrambled With Wild Mushrooms and Fresh Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6
SCRAMBLED EGGS
It took me many years to perfect the simple art of a few scrambled eggs. Seems the simpler the dish, the harder it becomes! My simple rules are this: Rich, creamy eggs? Use a splash of heavy cream whisked in with the eggs. Lighter, fluffier eggs? Use a splash of water whisked in with the eggs. Decadent and rich eggs? Use a splash of water whisked in with the eggs and stir in some tiny cubes of butter at the VERY last minute of scrambling.
Provided by Alex Guarnaschelli
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare the eggs: In a bowl, whisk together the eggs with 2 teaspoons salt and 1/2 teaspoon pepper with a scant tablespoon water. Whisk only enough to mix. You don't want to whip too much air into them or make them frothy.
- Cook the eggs: Place 6-inch non-stick skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Lower the heat and pour in the egg mixture. Stir the eggs gently and constantly. Then, allow the eggs to cook 15 to 30 seconds, then stir again, scraping the sides and bottom of the pan to keep the eggs moving.
- Finish: When cooked but still somewhat "soft", 2 to 3 minutes, sprinkle with a touch more salt. Stir and transfer to a serving dish so the eggs don't continue to cook in the hot pan.
ONION AND MUSHROOM SCRAMBLED EGGS
A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.
Provided by boonu
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
- Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
- Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.
Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g
SCRAMBLED EGGS WITH MUSHROOMS, ONIONS AND PARMESAN CHEESE
I'm not sure if I came up with this on my own or if it's a common recipe but I had a craving for eggs with cheese and mushrooms last night, when I started to make it and get the ingredients, I discovered to my dismay that we were totally out of cheese which is quite unusal in my house, anyway, I sauted some sliced fresh muchrooms and chopped onions in butter, added some parmesan cheese, let it saute for about 15 minutes, then scrambled eggs and added it to the other ingredients....was pleasantly surprised, it came out very tasty and I will be making it again, DH an DS loved it.
Provided by janice brady
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat saucepan, Add butter till it's melted.
- Add mushrooms and onions, stir well.
- Add Parmesan cheese.
- Saute on low heat for about 15 minutes.
- In a separate bowl, scramble egg and milk.
- Add egg and milk mixture to other ingredients.
- Scramble as you would if you were making plain scrambled eggs.
- Cood over medium heat, stirring constantly --.
- When eggs are not wet anymore, serve with toast or bagels -- .
SCRAMBLED EGGS WITH WILD PUFFBALL MUSHROOMS
Puffball mushrooms are an edible species of fungi (calvatia gigante). The fluffy texture and earthy flavor is great in eggs, soups, and quiche. Be careful if you try to harvest wild puffball mushrooms; they can be mistaken for young amanita mushrooms, which can be toxic or downright deadly. To identify: When cut in half, the fungus should be solid and pure eggshell white or light yellow. There should be no outline of a small mushroom inside.
Provided by TheUrbanAbo
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Place a skillet over medium heat and add butter.
- Break eggs into a bowl, add mushrooms, and whisk together vigorously. Reserve about 2 tablespoons green onions.
- Pour eggs into the hot butter in the skillet and scramble to create soft, fluffy curds. Add remaining green onions, salt, and pepper while scrambling to desired doneness, 3 to 5 minutes, being careful not to overcook. Garnish with reserved green onions.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 4.1 g, Cholesterol 342.6 mg, Fat 14.7 g, Fiber 1.1 g, Protein 13.1 g, SaturatedFat 6.4 g, Sodium 170.5 mg, Sugar 2.1 g
SAUTEED MUSHROOM SCRAMBLED EGGS
This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!
Provided by Mimi1989
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g
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