EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS

Eggs Scrambled With Wild Mushrooms and Fresh Herbs image

Provided by ratherbeswimmin

Categories Breakfast

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

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2 tablespoons unsalted butter
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
1 garlic clove, minced
kosher salt
fresh ground black pepper
6 large eggs
buttered toasted French bread

Steps:

In a large nonstick skillet over medium-low heat, melt the butter.
When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
Add in parsley, thyme, and garlic; saute 1 minute.
Sprinkle with salt and pepper to taste.
Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
Serve immediately with toast.

Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6