Scrambled Eggs with Shitake Mushrooms
I frequently find myself up earlier than I’d like to be on Sunday mornings — standing in the kitchen making breakfast. Typically, I sip my coffee and hear various requests from my little bacon monsters while I try to make something simple like this easy Scrambled Eggs with Shitake Mushrooms.
Now it would be nice if the kids would eat scrambled eggs, but that is a rare event. Instead, the kids’ breakfast consists of bacon, bacon, some toast, possibly some yogurt and a bite of eggs, and ummm…. more bacon. As my son Geordie has exclaimed on more than one occasion: “I am the baconator!” Enough said.
But for the rest of us, the balding hunk, me and sometimes guests, we like a greater diversity in our breakfast, and these easy scrambled eggs prepared in a matter of minutes feel oddly decadent to a mom who will take decadence in whatever form she can get it.
I start by sauteing shitake mushrooms in a little olive oil until they begin to soften and brown. Next I add in some power green like spinach, baby kale or swiss chard (or better yet a mixture of all three). Then I remove the pan from the heat and scoop the vegetables to a plate. I reduce the heat to medium low, add just a little more olive oil to the pan and slowly cook the scrambies, scooping from the outside in of the pan with a wooden spoon or spatula. Note: it is very important to keep the heat low as you cook the eggs. It will take a little longer, but the eggs will be soft and creamy, not browned and dry.
Just as the eggs are almost done (there will still be some liquid) remove them from the heat and toss in the sauteed mushrooms, greens and cheese, continuing to stir until the eggs (they will continue to cook) consist of large curdles with just a small amount of creaminess holding them together.
Key here is to use a nice earthy and hard cheese — preferably leftover from the cheese plate you had out the night before! I am obsessed with a truffled gouda that Whole Foods sells. I like to toss the last remnants of it to my eggs, but you can use whatever harder cheese you happen to have on hand (parmesan, manchego, pecorino, asiago, gouda).
Some may think that eating salad for breakfast is odd, but I am a huge fan, particularly when I am eating leftover salad from the night before along side eggs like these. This fabulous salad of Spinach and Romaine with Fresh Herbs is a perfect early spring time treat. And in fact is the first salad featured in the Salads for Every Season Cookbook, which if you haven’t checked out yet, you need to!
Double the egg recipe and try this dynamic duo at your next brunch.
- 2 tsp plus 1 tsp olive oil
- ½ cup shitake mushrooms, sliced
- 1 cup power greens (e.g., spinach, baby kale, swiss chard)
- 6 large or extra large eggs
- 1 tbsp milk
- Salt and Pepper to taste
- ⅓ cup shredded hard cheese (gouda, parmesan, pecorino, manchego)
- Truffled Sea Salt and Fresh Ground Pepper for serving
- Heat olive oil on medium high heat until smoking.
- Add mushroom and saute until soft and slightly browned, about 5 minutes. Add greens and saute for 1-2 minutes more until softened.
- Remove from heat and transfer greens and mushrooms to a plate.
- Beat eggs with milk until scrambled and add salt and pepper to taste.
- Reduce stove top to medium low heat. Add eggs and cook, scraping from the outside in of the frying pan until soft curdles begin to form.
- Just when the eggs have only a small amount of liquid left, remove from heat and add mushrooms and greens and cheese. Continue to stir until eggs consist of curdles with just a creaminess holding them together.
- Sprinkle with truffled sea salt (or regular sea salt like Maldon) and fresh ground pepper and serve immediately.