Ingredients
-
2
-
-
-
1/2
-
1/2
-
1/2
-
4
-
-
-
-
-
-
-
-
Directions
Scrambled Eggs with Mushrooms & Chives, A quick, delicious breakfast idea from Michael Bonacini of Binn’s Restaurant , These were very good, but they seemed a bit bland , I now have a new way to make scrambled eggs These were sooo tender and creamy (I have always mixed cream with the eggs BEFORE I cooked them ) Well, not anymore, the secret is to add the cream at the end just like the instructions say Perfect texture and flavor Thanks for sharing ANOTHER great recipe, CountryLady
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Small Bowl, Crack the 2 Large Eggs and Season Lightly With Salt and Pepper. |
|
2
Done
|
Using a Non-Stick Pan Over Medium High Heat, Gently Heat the Olive Oil and Begin to Saut the Mushrooms, Seasoning With Salt and Pepper and Tossing Gently. |
|
3
Done
|
It Is Important not to Overcook the Mushrooms. |
|
4
Done
|
Once They Have Been Sauted For 2 to 3 Minutes, Add the Butter Then the Eggs. |
|
5
Done
|
Reduce Heat to Medium and Gently Work the Scrambled Eggs Slowly from the Outside of the Pan to the Centre. |
|
6
Done
|
If the Heat Is Too High, the Eggs Will Be Rubbery. |
|
7
Done
|
Once the Eggs Start to Take on the Form of a Scrambled-Egg Look, Add the 35% Cream & the Chives. |
|
8
Done
|
This Is the Final Touch& Slows Down the Cooking of the Eggs to Ensure That They Will Be Soft and Tender. |
|
9
Done
|
Gently Work in the Cream For 10 to 15 Seconds. |
|
10
Done
|
Remove from Heat and Serve. |
