Brouillade of Mushrooms (or the best scrambled eggs you'll ever eat)

Recipe by Sackville
READY IN: 35mins




  • 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.