Description
A simple yet delicious breakfast dish featuring creamy scrambled eggs and sautéed mushrooms. Perfect for a nutritious and quick meal!
Ingredients
Scale
- 3 large eggs
- 1/2 cup mushrooms (sliced)
- 2 tbsp butter or olive oil
- 2 tbsp milk or cream (optional for creamier eggs)
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 tbsp chopped parsley or chives (for garnish)
Instructions
Sauté the Mushrooms:
- Heat 1 tbsp butter or oil in a pan over medium heat.
- Add sliced mushrooms and cook for 3–5 minutes until golden brown and tender. Remove from pan and set aside.
Whisk the Eggs:
- In a bowl, whisk eggs with milk (if using), salt, and pepper until well combined.
Cook the Eggs:
- Reduce heat to low and add the remaining butter or oil to the pan.
- Pour in the eggs and stir gently with a spatula, moving the eggs from the edges to the center as they cook.
Combine and Serve:
- Once eggs are soft and slightly runny, add sautéed mushrooms and mix gently.
- Remove from heat while still slightly glossy—carryover heat will finish cooking them.
- Garnish with parsley or chives and serve immediately.
Notes
- For extra flavor, add grated cheese like Parmesan or cheddar.
- Use a nonstick pan for the best results.
- Avoid overcooking the eggs; they should be soft and creamy.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American / Continental
Keywords: scrambled eggs, mushrooms, easy breakfast, creamy eggs