Scrambled Eggs with Mushrooms

Eggs and mushrooms are a great combination. All you need is parsley, lemon, and a bit of cream, and you'll have a killer breakfast.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 309 Calories

Ingredients

• 2 eggs
• 1 tablespoon heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 tablespoon milk, or more as needed
• 1 tablespoon minced fresh parsley, or to taste
• 4 large fresh mushrooms, sliced
• 1 tablespoon butter, or more to taste
• ¼ teaspoon lemon juice, or to taste

Recipe Instructions

Step 1

Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.

Step 2

Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.