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Scrambled Eggs with Mushrooms

Rated as 4 out of 5 Stars

"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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25 m servings 309
Original recipe yields 1 servings (1 serving)


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  1. 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.
  2. 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

Per Serving: 309 calories; 26.4 5.2 15 379 379 Full nutrition

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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.