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Soft Scrambled Eggs with Mushrooms

Creamy silky soft scrambled eggs with assorted mushrooms topped with chives!
Prep Time 10 minutes
Cook Time 10 minutes
1 minute
Total Time 21 minutes
Servings 2 servings
Author Olivia Lam

Ingredients

  • ½ tbsp Olive Oil
  • 4 oz Mixed Mushrooms (roughly chopped)
  • 4 Large Eggs
  • 2 tbsp Heavy Cream
  • ¼ tsp Kosher Salt
  • Pinch Black Pepper
  • 1 tbsp Unsalted Butter
  • ½ cup Grated Fontina Cheese
  • Chopped Chives (for topping)

Instructions

  • Heat a pan over medium high heat. Pour in the olive oil. Add in the mushrooms and sauté for 5-8 minutes. Season with a pinch of salt and pepper. The mushrooms should be browned and no longer releasing any moisture.
  • As the mushrooms cook, beat the eggs, heavy cream, kosher salt, and black pepper together until well combined. Remove the mushrooms from the pan and set aside. Decrease the heat to medium low then add in the butter.
  • Pour in the eggs. Allow the bottom of the eggs to settle and cook for a few seconds before using a rubber spatula to scrape the bottom and sides of the pan. Continue this motion until the eggs are cooked through halfway. Turn off the heat and mix in the the fontina cheese and mushrooms. The residual heat should continue cooking the eggs and melt the cheese into a creamy consistency. Top with chives and enjoy!