Brouillade of Mushrooms (or the best scrambled eggs you'll ever eat)
"I love this recipe. The title makes it sound so much better than plain old scrambled eggs and appropriately so because it IS much better than just scrambling a few eggs in a pan, without any garnishes. And not much more work either..."
photo by Bergy
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Break the eggs into a bowl and beat with a fork for one minute.
- Add the cream, season with salt and pepper and beat for another minute.
- Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
- Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
- Set aside on a plate.
- Sauté the sliced mushrooms and place next to the diced mushrooms.
- Heat the remaining butter in the pan and pour in the eggs.
- Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
- Remove from the heat.
- Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
- Pour into a warm shallow dish or individual dishes.
- Arrange the sliced mushrooms on top and dust with parmesan.
- Serve with a nice, hearty, buttered toast.
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Reviews
-
My son and I made these for my husband for Fathers Day (September 1st) he loved them! I used tiny button mushrooms and will make these again, very creamy in texture, thanks for posting. -
The combination of mushroom, garlic & parmesan make this a very special recipe. Fantastic flavor. A perfect brunch recipe for one or for large crowd. I made it for one. Served with mixed peppers & onions & toast MMm Thanks for posting Sackville -
This was good, very filling. I liked it, but I didn't love it. I could see something based on this served at a good B&B, though. I used white and cremini mushrooms. This is really four servings though--my husband & I had it for dinner and turned it into three servings, which I don't recommend. (Like alfredo, it gets a little redundant when you've had more than you should.) Also, I thought that it lacked depth--if I had any nutmeg, I would've added it to the eggs, because nutmeg goes really well with eggs.
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These were lovely and quite tasty. This is very nice to serve to guests. Next time I will saute the garlic along with the mushrooms as it had a little too much of a raw taste when added towards the end of the cooking process as directed. Some of the people I served this to enjoyed the touch of Parmesan on top, others did not - I think I will serve the cheese on the side next time so my guests may add some as they please. I personally didn't care for the cheese - the eggs & the mushrooms were delicious on their own. Overall, a great recipe and one I will make often.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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