Eggs Brouille & Mushrooms French Scrambled Eggs
"Serve on toast if you wish. From a 1890 cookbook."
Original is 4 servings
Ingredients
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- Eggs
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- Garnish
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Nutritional
- Serving Size: 1 (535.7 g)
- Calories 868.3
- Total Fat - 60.1 g
- Saturated Fat - 22.7 g
- Cholesterol - 1849.5 mg
- Sodium - 1423.1 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.4 g
- Sugars - 8.2 g
- Protein - 62.7 g
- Calcium - 286.5 mg
- Iron - 8.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In saute pan, cook mushrooms and butter until browned.
Step 2
Meanwhile, beat cream & eggs, seasoning to taste.
Step 3
Beat with a wooden spoon.
Step 4
In sauce pan, melt butter
Step 5
Coat a pan with butter.
Step 6
Pour in the egg mixture.
Step 7
Cook over low heat.
Step 8
Stir several times to get thick ribbons but not tiny pieces.
Step 9
Remove from heat when the eggs have thickened, remove pan from heat.
Step 10
When almost cooked, add in mushrooms.
Step 11
Beat until creamy.
Step 12
Garnish with herbs to taste.
Tips
No special items needed.
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