SCRAMBLED EGGS WITH MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Break the eggs into a mixing bowl. Beat well and set aside.
- Place the mushroooms on a flat surface and chop them coarsely into half-inch or slightly smaller cubes.
- Heat four tablespoons of the butter in a heavy casserole and add the mushrooms. Cook, stirring, about three to five minutes, until they give up their moisture. Continue cooking until the moisture evaporates. Do not brown the mushrooms. The liquid around the mushroom pieces will take on an oily appearance. Remove from the heat and let the bottom of the casserole cool slightly. Place the casserole over moderately low heat and add six tablespoons of the butter, stirring.
- When the butter is melted, add the beaten eggs, salt and pepper and start stirring around and around, taking care to scrape the bottom of the casserole all over. If the eggs start sticking to the bottom at any point, the heat is too high. If this happens, remove the casserole from the heat, stirring constantly. Continue cooking over low heat, removing the casserole from the heat as necessary to prevent sticking. The total cooking time is approximately 12 minutes, or slightly longer, until the eggs take on the texture of a very soft custard. Add the chives and stir. Spoon the hot eggs and mushrooms into individual ramekins or small soup bowls and serve immediately.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 27 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 15 grams, Sodium 325 milligrams, Sugar 1 gram, TransFat 1 gram
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mumbi muthoni
[email protected]This was a great recipe! I made it for my family and they all loved it. The eggs were cooked perfectly and the mushrooms were very flavorful.
Lateef Khan
[email protected]I wasn't sure about the combination of eggs and mushrooms, but I was pleasantly surprised. This dish is now one of my favorites!
BHACKUP DMC
[email protected]I've made this recipe several times and it never disappoints. The eggs are always fluffy and the mushrooms are sautéed perfectly.
Spencer Robinson
[email protected]This recipe is a lifesaver on busy mornings. It's so quick and easy to make, and it's always delicious.
James Peresindo
[email protected]Simple but flavorful. I love the combination of eggs, mushrooms, and cheese.
Shahbaz Ahmed cs
[email protected]My go-to breakfast recipe! Always a hit with my family.
Sol Perry Perr
[email protected]Quick, easy, and tasty! I added a bit of chopped spinach for extra nutrition and it turned out great.
Lauren Brunner
[email protected]The scrambled eggs were delicious and the mushrooms added a nice touch. I would recommend using fresh mushrooms for the best flavor.
Olasimbo Olawale
[email protected]This dish was so easy to make and it turned out amazing! The scrambled eggs were perfectly cooked and the mushrooms were sautéed to perfection. I loved the addition of cheese and scallions, which gave the dish a nice flavor boost. I will definitely b
Gudi Luks
[email protected]These scrambled eggs were light, fluffy, and packed with flavor. The mushrooms added a nice earthy taste and the cheese made them extra creamy and rich. I would definitely make this recipe again.