Woodland Scrambled Eggs

"Using sour cream adds some lightness to the eggs, but avoids the presence of free liquid that sometimes comes from using milk or water. Mushrooms are a natural flavor enhancer, so extra salt will not be needed. The set eggs could also be folded and stuffed like an omelet. Cooking is a Creative Sport."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
10mins
Ingredients:
5
Serves:
1
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ingredients

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directions

  • Melt the Butter in a frying pan.
  • Mix the rest of the ingredients together, and beat until smooth.
  • Pour into the pan, stir until the eggs are set.

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Reviews

  1. Yummy! I always put sour cream in my scrambled eggs, the texture is wonderful. The mushrooms were delish!
     
  2. Not a fan of this recipe. Was nothing special and I did not see where the sour cream did anything to the texture of the eggs. Probably won't make this again, sorry.
     
  3. My whole family loved this! I added some ground sausage to make a heartier breakfast for my low-carb family diet. I cooked the sausage and mushrooms together, then added the egg & sourcream mixture and cooked until firm. I also topped it off with a little mozzerella cheese at the end. Wonderfully delicious!
     
  4. I went in search of your crockpot sweet and sour brisket recipe and found this along the way. I am eating it right now and it is marvelous!! Next time I'll put the cooked eggs over a piece of rye toast and melt cheese over that.This is certainly a new favorite!
     
  5. I'm not a huge fan of scrambled eggs so 3 stars is actually a rave review. The sour cream did add lightness. I would add bacon or ham next time to add more flavor.
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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