Scrambled Eggs with Pan Roasted Mushrooms
Scrambled Eggs with Pan Roasted Mushrooms are the perfect way to showtime whatever day!
Pan Roasted Mushrooms are my jam. I feel the same way about them as some people feel about processed. I can pop those suckers into my oral cavity, chow downwardly and never get bored. I think it must be because I went 24 years without eating mushrooms and I've been making up for lost time the last three years.
I stock Crimini mushrooms at all times, unless of grade I run out! But since that rarely happens, I'll whip upwardly a quick batch of pan roasted mushrooms and serve them alongside some scrambled eggs and fresh chives for a nutritious and delicious breakfast!
I've officially killed my herb garden, so instead of using fresh thyme, I'm using stale thyme! Either one works, merely if you've killed your garden similar me, or information technology's gone into hibernation for the fall, dried thyme is 100% acceptable.
Can we talk virtually scrambling eggs while we're on the breakfast train? I tin't stand it when my eggs are over scrambled. It freaks me out and they look like plastic. I'm more of a slowly scrambled eggs over low heat kinda gal, that manner they are well-nigh similar ribbons and they are smooth when you eat them.
So with these pan roasted mushrooms, perfectly scrambled eggs, and freshly chopped chives (give thanks goodness for farmers markets and farmers who don't kill their herb gardens similar me) we've got one peculiarly delicious breakfast!
Scrambled Eggs with Pan Roasted Mushrooms
Course Breakfast
Cuisine American
- 8 ounces Crimini mushrooms cleaned and cut into quarters
- one teaspoon olive oil or butter
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 8 large eggs
- shredded parmesan cheese
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Estrus the olive oil over high heat. One time hot, add the mushrooms, stale thyme and garlic powder and sauté for x minutes until the mushrooms are soft and their flavor deepens, almost to the bespeak of caramelization to bring out their earthly and corrupt flavor. One time fully cooked, remove from the pan and season with salt and pepper.
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In the same pan, add together a impact more olive oil or butter if needed and heat over medium high heat. In a medium bowl, scissure the eggs and whisk together. Advisedly cascade the eggs into the hot pan and using a spatula, slowly elevate it along the bottom of the pan assuasive the eggs to melt slowly and evenly.
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In one case the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all iv plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.
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Source: https://whatsgabycooking.com/scrambled-eggs-with-pan-roasted-mushrooms/