Eggs and mushrooms are a great combination. All you need is parsley, lemon, and a bit of cream, and you'll have a killer breakfast.

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat and cook mushrooms until softened, about 3 minutes. Add lemon juice and salt. Pour in cream, cover, and cook over low heat until thickened, about 5 minutes.

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  • Beat eggs, milk, parsley, and salt in a cup. Pour over mushrooms in the skillet and allow to set for 2 minutes. Stir until eggs are well scrambled and have the desired consistency, 3 to 5 minutes more. Serve garnished with additional parsley.

Nutrition Facts

309 calories; protein 15g; carbohydrates 5.2g; fat 26.4g; cholesterol 379.5mg; sodium 378.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/01/2018
I added a half a tomato that I needed to use up sour cream because I didn't have cream and a tsp. of sherry because I didn't have any lemon. It came our very tasty. I will make it again. Read More
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