Eggs Scrambled With Wild Mushrooms and Fresh Herbs |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Marie Simmons Ingredients:
2 tablespoons unsalted butter |
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces |
1/2 cup chopped fresh parsley |
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram) |
1 garlic clove, minced |
kosher salt |
fresh ground black pepper |
6 large eggs |
buttered toasted french bread |
Directions:
1. In a large nonstick skillet over medium-low heat, melt the butter.
2. When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
3. Add in parsley, thyme, and garlic; saute 1 minute.
4. Sprinkle with salt and pepper to taste.
5. Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
6. Serve immediately with toast.
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