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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
4 eggs
1 tablespoon butter or olive oil
2 slices sourdough bread
150 g button mushrooms
2 tablespoons chives
Steps
Clean and slice the mushrooms, then rinse and chop the chives. Beat the eggs in a bowl until the whites and yolks are combined.
Heat the butter or olive oil in a frying pan. Cook the mushrooms for 3–4 minutes, stirring occasionally, until their visible liquid evaporates and the slices brown lightly. Do not pour the eggs into a watery layer of mushroom liquid.
Reduce the heat and pour in the eggs. Gently move the setting mixture from the edges towards the center with a spatula. Stop cooking once soft, moist curds form and no freely flowing egg remains in the pan.
Remove the pan from the heat, sprinkle the scrambled eggs with chives and immediately transfer to plates. Serve with bread; eggs left in the hot pan will continue to set.
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