Scrambled Eggs with Mushrooms & Chives

"A quick, delicious breakfast idea from Michael Bonacini of Binn's Restaurant."
 
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photo by Bergy photo by Bergy
photo by Bergy
Ready In:
10mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
  • Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
  • It is important not to overcook the mushrooms.
  • Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
  • Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
  • If the heat is too high, the eggs will be rubbery.
  • Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
  • This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
  • Gently work in the cream for 10 to 15 seconds.
  • Remove from heat and serve.

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Reviews

  1. Just had this for breakfast. The cream added almost at the end really makes a different. I've always just added the cream in with the eggs.
     
  2. This was SOOO GOOD! I love the hint about adding the cream after the eggs have started cooking. This made the eggs really creamy and I will be sure to remember this tip when making future scrambled eggs. Also loved the flavor the chives gave to this dish. Thanks so much for posting.
     
  3. These are really yummy creamy eggs. The name says & chives and you didn't have that in the recipe so I added 1 tblspn chopped garlic chives to this recipe. I do think the cream is what makes these eggs so delicious.
     
  4. These were very good, but they seemed a bit bland.
     
  5. I now have a new way to make scrambled eggs. These were sooo tender and creamy. (I have always mixed cream with the eggs BEFORE I cooked them.) Well, not anymore, the secret is to add the cream at the end just like the instructions say. Perfect texture and flavor. Thanks for sharing ANOTHER great recipe, CountryLady.
     
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RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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