Mushroom Scrambled Eggs

Mushroom Scrambled Eggs

Sometimes the simple things are the best and on mothers day she deserves the best.

I have been making scrambled eggs for Brooke for over 20 years and she loves them.

This week I made a delicious and simple scrambled eggs breakfast for mum with the freshest organic ingredients.

Mushroom Scrambled Eggs

Mushroom Scrambled Eggs

3 x Free Range Organic Eggs

1/4 Cup cream

2 Tablespoon Butter

1 Tablespoon Olive Oil

6-8 Button Mushrooms

1 thick cut piece bread

Mushroom Scrambled Eggs

Melt butter and oil together and season pan with the salt and pepper. I season the pan instead of the ingredients so pepper flavour is brought out and the mushrooms get evenly coated.

Slice mushrooms and add to the pan. Cook on medium heat for 3-5 minutes until golden.

Put the bread on to toast.

In a jug/bowl crack 3 eggs and add the cream. Don’t overly mix the eggs as i like to have cooked yolk pieces throughout the eggs.

Mushroom Scrambled Eggs

Add the egg and cream mixture to the pan. My recipe for scrambled eggs is to not scramble the eggs in the pan, just gently move the mixture while it cooks approximately 1 minute.

Serve on hot buttered toast and garnish how you like.

Mushroom Scrambled Eggs

Happy Mothers Day


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