Soft Scrambled Eggs with Mushrooms and Herbs

Soft Scrambled Eggs with Mushrooms and Herbs

Soft Scrambled Eggs with Mushrooms and Herbs

 

Ina Friday was last week, and being that I was somewhere over the Atlantic Ocean on my way home from Spain, I put off the post until the suitcases were unpacked, the house was clean, and my son was back to school. And yes, on vacation, I do get a little off  my healthy eating habits. But, I’m back on top again!

Honoring Ina Garten, who is a brilliant woman, self-taught cook, and a host on Food Network, I am making a modified version of her slow-cooked scrambled eggs with green herbs. You often find huevos revueltos, or soft scrambled eggs on the menu in Spanish bars, taverns, and restaurants. They usually have added vegetables, like asparagus, garlic scapes, mushrooms, tomato, or onion; or added fish or meat like chorizo, ham, tuna, or shrimp. They are quick and easy to prepare and they make a great starter. You may want to watch this video from Allrecipes.com if you’ve never made soft cooked eggs before.

See you soon!

 

Servings: 4                         Prep Time: 20 minutes            Cook Time: 7 minutes

Ingredients:

2 tablespoons olive oil

5 eggs

2 ounces mushrooms, (choose your favorite)

2 teaspoons fresh parsley, minced

2 teaspoon fresh basil, minced

1 teaspoon minced garlic

1 tablespoon whole milk, half-and-half, or cream

¼ teaspoon salt

¼ teaspoon black pepper

1 or 2 slices of whole wheat toast, to accompany the eggs

 

Directions:

1. Whisk the eggs with the salt, pepper, and milk or cream, in a small bowl until they are well blended.

2. Heat 1 tablespoon olive oil on high heat until the oil is hot. Lower the heat to medium and add the garlic and stir a few seconds, and then add the mushrooms, stirring quickly about 30 seconds.

3. Place the mushroom and garlic mixture on a small plate and set it aside. Add 1 tablespoon of olive oil to the pan, and turn the heat to high. Immediately turn the heat to low and add the eggs to the pan. Use a spatula and fold the eggs over continuously, until they are half-way done.  Return the mushrooms to the pan and continue cooking until the eggs are still glistening and moist. They will finish cooking on their own.

4. Fold in the fresh herbs, and serve with the wheat toast, or gluten-free bread.

 

Please check out these other Ina Friday Participants:

Alyce – moretimeatthetable.blogspot.com,  Barbara –movablefeastscookbook.blogspot.com,

Nancy – mypicadillo.com, Veronica – mycatholickitchen.com,

Chaya – bizzybakes.blogspot.com, Ansh – spiceroots.com,

Martha from simple-nourished-living.com, Minnie­ – TheLady8home.com,

Bhavna – justagirlfromaamchimumbai.com, B. from therockymountainwoman.com,

Ria – Riascollection.blogspot.com, Linda – There and Back Again,

Linda – TumbleweedContessa.com, Peggy – pantryrevisited.blogspot.com

 

This recipe is also posted at Slightly Indulgent Tuesdays, Full Plate Thursday, and Pennywise Platter

 

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