Ingredients for Brouillade Of Mushrooms Or The Best Scrambled Eggs You Ll Ever Eat
- 6 large eggs
- 2 tablespoons heavy cream
- 10 oz cremini mushrooms
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter, divided
- Vegetable Oil
- Parmesan Cheese
- Salt And Pepper
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How to Make Brouillade Of Mushrooms Or The Best Scrambled Eggs You Ll Ever Eat
- In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until light and frothy.
- Clean the mushrooms and separate them into two piles: roughly chop 8 ounces and thinly slice the remaining 2 ounces.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the chopped mushrooms and sauté for 1 minute, until softened. Set aside on a plate.
- Add the sliced mushrooms to the pan and sauté for another minute. Set aside next to the diced mushrooms.
- Melt the remaining 1 tablespoon of butter in the same skillet. Pour in the egg mixture.
- Gently whisk the eggs, constantly moving from the edges to the center, over medium-low heat. Cook until the eggs are set but still slightly creamy (about 3-5 minutes).
- Remove the pan from heat. Stir in the sautéed chopped mushrooms, minced garlic, and parsley.
- Return the pan to medium-high heat for a few seconds to thicken the mixture to a custard-like consistency. Be careful not to overcook.
- Pour the brouillade into a warm, shallow dish or individual serving dishes.
- Arrange the sliced mushrooms on top and sprinkle generously with Parmesan cheese.
- Serve immediately with buttered toast.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
47g
Carbs
0g
