Brouillade of Mushrooms (or the best scrambled eggs you'll ever eat)
I love this recipe. The title makes it sound so much better than plain old scrambled eggs and appropriately so because it IS much better than just scrambling a few eggs in a pan, without any garnishes. And not much more work either...
- Ready In:
- 8 fresh eggs
- 2 tablespoons cream
- 10 mushrooms
- 1 clove garlic, minced
- 2 teaspoons parsley, chopped
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 4 tablespoons freshly grated parmesan cheese
- salt and pepper
- 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.
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This was good, very filling. I liked it, but I didn't love it. I could see something based on this served at a good B&B, though. I used white and cremini mushrooms. This is really four servings though--my husband & I had it for dinner and turned it into three servings, which I don't recommend. (Like alfredo, it gets a little redundant when you've had more than you should.) Also, I thought that it lacked depth--if I had any nutmeg, I would've added it to the eggs, because nutmeg goes really well with eggs.
These were lovely and quite tasty. This is very nice to serve to guests. Next time I will saute the garlic along with the mushrooms as it had a little too much of a raw taste when added towards the end of the cooking process as directed. Some of the people I served this to enjoyed the touch of Parmesan on top, others did not - I think I will serve the cheese on the side next time so my guests may add some as they please. I personally didn't care for the cheese - the eggs & the mushrooms were delicious on their own. Overall, a great recipe and one I will make often.