Scrambled Eggs with Mushrooms recipe

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Ingredients

1 tablespoon butter, or more to taste
4 large fresh mushrooms, sliced
¼ teaspoon lemon juice, or to taste
salt and freshly ground black pepper to taste
1 tablespoon heavy whipping cream
2 eggs
1 tablespoon milk, or more as needed
1 tablespoon minced fresh parsley, or to taste

Nutrition Info

308.5 calories
carbohydrate: 5.2 g
cholesterol: 379.5 mg
fat: 26.4 g
fiber: 1 g
protein: 15 g
saturatedFat: 13.7 g
servingSize: -
sodium: 378.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.

  2. Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.

Recipe Yield

1 serving

Recipe Note

Eggs and mushrooms are a great combination. All you need is parsley, lemon, and a bit of cream, and you'll have a killer breakfast.

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