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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