Scrambled Eggs with Mushrooms and Chives
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Source: https://recipheon.com/en/recipes/breakfast/scrambled-eggs-with-mushrooms-and-chives
About this recipe
Scrambled eggs with mushrooms and chives are a flavorful take on a classic skillet breakfast. Sautéing the mushrooms deepens their flavor, while chives added at the end bring freshness and pair well with the eggs. Cook off all the mushroom moisture before adding the eggs so the scramble does not turn watery. Cook the eggs over low heat and remove them from the skillet while they are still soft. Serve right away with sourdough bread or a simple tomato salad.
Ingredients
Servings: 2
4 eggs
1 tablespoon butter or olive oil
2 slices sourdough bread
150 g button mushrooms
2 tablespoons chives
Steps
Slice the mushrooms, chop the chives, and beat the eggs in a bowl.
Heat the butter or olive oil in a skillet and cook the mushrooms for 3–4 minutes, until their moisture has cooked off and they are lightly browned.
Pour in the eggs only after the mushroom moisture has cooked off, then cook briefly over low heat so the scramble stays creamy rather than watery.
Sprinkle with the chives and serve right away with the bread.
Estimated nutrition
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