Scrambled Eggs with Mushrooms | Recipe

Name: Scrambled Eggs with Mushrooms
Cook time: 20 min
Yield: 4 Personen
Ingredients: 250 g mushrooms; 1 onion; 2 cloves garlic; 8 eggs, large; 2 tbsp butter or oil; 1 tbsp soy sauce; To serve parsley or chives; 2 tsp JS Scrambled Egg Seasoning

Nils – Head Chef

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Cooking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

JS Scrambled Egg Seasoning
250 g

mushrooms
1

onion
2 cloves

garlic
8

eggs, large
2 tbsp

butter or oil
1 tbsp

soy sauce
To serve

parsley or chives

Method

Clean the mushrooms and cut them into thin slices. Finely chop the onion and garlic.

Place the eggs in a bowl and beat well until the yolks and whites are well mixed. Season with the Scrambled Egg Seasoning.

In a frying pan, heat the butter or oil over a medium heat. Add the chopped onions and sweat for 2–3 minutes until translucent. Then add the mushrooms and continue to fry until they are soft and lightly browned. Add the garlic and fry for another 1–2 minutes until fragrant. Deglaze with the soy sauce.

Pour the beaten eggs over the mushrooms into the pan. Gently stir with a spatula to mix the eggs with the mushrooms. Reduce the heat to medium-low and continue to stir until the eggs are set but still soft and creamy.

Divide the scrambled eggs between plates and garnish with fresh herbs such as parsley or chives. Serve with toast, sourdough or salad as desired.

Nutritional information: (Per person)

Calories
251 kcal

Carbohydrates
3.1 g

Protein
17 g

Fat
19 g