BROUILLADE OF MUSHROOMS (OR THE BEST SCRAMBLED EGGS YOU'LL EVER EAT)
I love this recipe. The title makes it sound so much better than plain old scrambled eggs and appropriately so because it IS much better than just scrambling a few eggs in a pan, without any garnishes. And not much more work either...
Provided by Sackville
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Break the eggs into a bowl and beat with a fork for one minute.
- Add the cream, season with salt and pepper and beat for another minute.
- Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.
- Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.
- Set aside on a plate.
- Sauté the sliced mushrooms and place next to the diced mushrooms.
- Heat the remaining butter in the pan and pour in the eggs.
- Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.
- Remove from the heat.
- Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.
- Pour into a warm shallow dish or individual dishes.
- Arrange the sliced mushrooms on top and dust with parmesan.
- Serve with a nice, hearty, buttered toast.
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Promise Tardoo
[email protected]I've made this brouillade several times now, and it's always a hit. It's a great way to use up leftover mushrooms, and it's so easy to make.
aalu Arjun
[email protected]This brouillade is amazing! It's the perfect combination of creamy eggs and flavorful mushrooms. I highly recommend this recipe.
Sumiaya Akther
[email protected]This is my new favorite breakfast recipe! The brouillade is so light and fluffy, and the mushrooms add a delicious umami flavor. I love serving it with some toasted baguette and a cup of coffee.
Shannon Jarrett
[email protected]I tried this recipe for brunch this weekend, and it was a huge hit! Everyone loved the creamy eggs and the savory mushrooms. I'll definitely be making this again.
Asmita Limboo
[email protected]This recipe is a winner! The brouillade is creamy and flavorful, and the mushrooms add a nice touch. I served it with some roasted potatoes and a side salad, and it was a perfect meal.
kurl michael
[email protected]Yum! This brouillade is delicious. The eggs are cooked perfectly, and the mushrooms are so flavorful. I'll definitely be making this again.
Mehwish Zehra
[email protected]This brouillade is the best! It's so light and fluffy, and the mushrooms add a wonderful flavor. I highly recommend this recipe.
M Starling
[email protected]I love this recipe! It's so versatile. I've made it with different types of mushrooms, and it's always delicious. I also like to add some chopped herbs or cheese to the eggs before cooking.
Rachel Wright
[email protected]This was my first time making brouillade, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I'll definitely be making this again.
Afsa Khan
[email protected]I've made this brouillade several times now, and it's always a hit. My family loves the creamy texture of the eggs and the earthy flavor of the mushrooms. It's a great way to start the day.
Helal Kha
[email protected]This brouillade of mushrooms is a real treat! The eggs are cooked perfectly, and the mushrooms add a lovely savory flavor. I served it with some toasted sourdough bread, and it was the perfect breakfast.