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Mushroom Scrambled Eggs

Amandamac's picture
My passion for Mushroom Scrambled Eggs grew during high school days. Mushroom Scrambled Eggs comes from European cuisine and it is eaten as a Breakfast. Add this Mushroom Scrambled Eggs recipe to your favorites and make it as often as you like.
Ingredients
  Eggs 6
  Instant type flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Light cream 1⁄3 Cup (5.33 tbs)
  Sherry 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Canned mushrooms 3 Ounce
  Green onions 2
Directions

MAKING
1. In large bowl, use a rotary beater and beat eggs until frothy.
2. Sprinkle with flour, salt, and pepper; beat until smooth. Beat in cream and sherry.
3. Melt butter in a 9-inch skillet, over medium heat.
4. Pour egg mixture into skillet; cook slowly. As eggs start to set at bottom, with spatula, gently lift cooked portion to form flakes, letting uncooked portion flow to bottom of skillet.
5. Add mushrooms. When eggs are cooked but still shiny and moist, remove from heat. Turn into serving dish.

SERVING
6. Sprinkle with onions and serve with toasted bread

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
2

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