Scrambled eggs are a staple breakfast dish, and adding sautéed mushrooms makes them even tastier and more filling. The simple mushroom flavor and springy texture go perfectly with the fluffy, creamy egg. First, sauté the mushrooms in butter until lightly browned and tender. This adds depth and flavor to the dish, and the aroma that pervades the kitchen while cooking is delicious. Whisk the eggs with milk, salt and pepper.
Milk helps make the eggs creamy and fluffy, and salt and pepper add flavor. This ensures that the eggs will cook evenly and not stick to the pan. When the eggs begin to scramble, return the sautéed mushrooms to the pan, stir and transfer to a plate.
The end result is a plate of scrambled eggs sprinkled with fresh parsley for color and flavor and garnished with generous amounts of mushrooms.Perfect for breakfast or weekend brunch, this dish will impress everyone. I am sure you will. It’s easy to make, but the taste is far from basic. Next time you’re craving scrambled eggs, add mushrooms to take it to the next level! yummy.
- 1 loaf of bread, unsliced
- 1/2 cup butter, melted
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 cup grated Parmesan cheese
1. Over medium heat, melt the butter in a nonstick pan. Slices of mushroom should be added at this point and cooked for an additional two to three minutes, or until soft and lightly browned. They need to be removed from the pan and set aside.
2. Thoroughly blend the eggs, milk, salt, and pepper in a mixing bowl.
3. Place the egg mixture in the skillet that was previously used to cook the mushrooms, and cook while stirring often with a wooden spoon or spatula over medium heat. As the eggs start to firm up and thicken but are still still liquid, stir constantly.
4. Once the eggs are almost done, add the sautéed mushrooms back to the pan and stir them in.
5. Cook for an additional minute or until the eggs are fully set.
6. Garnish with chopped fresh parsley if desired.