Eggs Scrambled With Wild Mushrooms and Fresh Herbs
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2-3
ingredients
- 2 tablespoons unsalted butter
- 8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
- 1⁄2 cup chopped fresh parsley
- 1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
- 1 garlic clove, minced
- kosher salt
- fresh ground black pepper
- 6 large eggs
- buttered toasted French bread
directions
- In a large nonstick skillet over medium-low heat, melt the butter.
- When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
- Add in parsley, thyme, and garlic; saute 1 minute.
- Sprinkle with salt and pepper to taste.
- Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
- Serve immediately with toast.
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