Best 2 Houby S Vejci Mushrooms With Eggs Recipes

**Indulge in the Culinary Symphony of Houby S Vejci: A Journey of Umami and Comfort**

Embark on a culinary journey to the heart of Czech cuisine with Houby S Vejci, a delectable dish that marries the earthy essence of mushrooms with the richness of eggs. This symphony of flavors is a staple in Czech households, often served as a hearty breakfast or a comforting dinner. Explore two variations of this classic dish: the traditional Houby S Vejci, where mushrooms take center stage, and the versatile Zampiony S Vejci, featuring the delicate flavor of champignons. With step-by-step instructions and a captivating blend of spices, these recipes promise an explosion of taste that will transport you to the picturesque countryside of the Czech Republic.

Check out the recipes below so you can choose the best recipe for yourself!

HOUBY S VEJCI (MUSHROOMS WITH EGGS)

HOUBY S VEJCI (Mushrooms with Eggs) image

Make and share this HOUBY S VEJCI (Mushrooms with Eggs) recipe from Food.com.

Provided by LikeItLoveIt

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh mushrooms, sliced
1/4 cup butter or 1/4 cup margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed caraway seed
2 tablespoons chopped parsley
6 eggs, beaten

Steps:

Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley.
When liquid from mushrooms has evaporated, add beaten eggs and scramble mixture.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Martha Rose Shulman's Scrambled Eggs With Mushrooms image

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

Ingredients

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt
freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk

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

Tips:

Use fresh, high-quality mushrooms for the best flavor and texture.
Clean the mushrooms thoroughly before cooking to remove any dirt or debris.
Slice the mushrooms evenly so that they cook evenly.
Use a large skillet or sauté pan so that the mushrooms have plenty of room to cook.
Cook the mushrooms over medium-high heat until they are browned and tender.
Season the mushrooms with salt, pepper, and other herbs and spices to taste.
Add the eggs to the skillet and cook until they are cooked to your desired doneness.
Serve the mushrooms and eggs immediately with toast, rice, or your favorite side dish.

Conclusion:

Mushrooms with eggs is a classic dish that is easy to make and delicious. It is a great way to use up leftover mushrooms, and it can be served for breakfast, lunch, or dinner. With its simple ingredients and quick cooking time, this dish is sure to become a favorite in your kitchen.