Eggs And Mushrooms As I Like It Recipes

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

Steps:

• Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
• Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
• Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.

Steps:

• In a small bowl, crack the 2 large eggs and season lightly with salt and pepper.
• Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently.
• It is important not to overcook the mushrooms.
• Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs.
• Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre.
• If the heat is too high, the eggs will be rubbery.
• Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives.
• This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender.
• Gently work in the cream for 10 to 15 seconds.
• Remove from heat and serve.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
• Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
• Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Steps:

• Sauté finely sliced onion on olive oil until translucent. Slice mushrooms into tiny leaves and sauté until soft. Season mushrooms during this with salt and pepper. If water from mushrooms evaporates before they are done, add some water (just a teaspoon on two) and continue to sauté it until they are done.
• Wisk eggs in separate bowl together with milk. Add parsley leaves into mixture.
• When mushrooms are soft, add eggs and stir them in a pan. Fry until eggs are done. Serve hot.