Scrambled eggs with mushrooms

Yield: 1 servings

Measure Ingredient
3 \N Eggs per person
2 tablespoons Double cream
50 grams Unsalted butter; (2 oz)
25 grams Mushrooms; (1oz)
\N \N Salt and freshly ground black pepper to
\N \N ; taste

Break the eggs into a non-stick saucepan and add half of the butter. Put the eggs onto a low heat and start to stir with a heat resistant spatula, breaking the eggs up as you stir. Continue stirring as the eggs begin to incorporate, and move them on and off the heat to keep the cooking process as slow as possible.

Add most of the remaining butter after about four minutes and keep stirring! Scrambled eggs should take seven or eight minutes to cook! As the cooking progresses you must keep the eggs moving with your spatula at all times.

Once the eggs are creamy throughout, stop the cooking process by adding the cold cream. Stir the cream in well and leave the eggs on one side while you saute the mushrooms in the remaining butter.

Incorporate the mushrooms into the scrambled eggs and serve immediately on a warmed dish.

Converted by MC_Buster.

Per serving: 365 Calories (kcal); 41g Total Fat; (97% calories from fat); 1g Protein; 1g Carbohydrate; 109mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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