Eggs Brouille & Mushrooms French Scrambled Eggs
Created by dienia b on April 29, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #42751
Ingredients
- 2 mushrooms, minced
- 1 tablespoon butter
- Eggs
- 8 eggs, beaten
- 4 ounces heavy cream
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/16 teaspoon nutmeg
- 2 tablespoons butter
- Garnish
- 1/2 teaspoon fresh parsley, minced
- 1/2 teaspoon fresh chives, minced
How to Make
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Step 1: In saute pan, cook mushrooms and butter until browned.
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Step 2: Meanwhile, beat cream & eggs, seasoning to taste.
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Step 3: Beat with a wooden spoon.
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Step 4: In sauce pan, melt butter
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Step 5: Coat a pan with butter.
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Step 6: Pour in the egg mixture.
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Step 7: Cook over low heat.
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Step 8: Stir several times to get thick ribbons but not tiny pieces.
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Step 9: Remove from heat when the eggs have thickened, remove pan from heat.
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Step 10: When almost cooked, add in mushrooms.
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Step 11: Beat until creamy.
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Step 12: Garnish with herbs to taste.
Nutritional Facts
- 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