This week is all about travel, so let’s talk about scrambled eggs. When you’re staying with friends or family, it’s such a nice gesture to get up early and whip up a delicious breakfast for everyone, and scrambled eggs are always a crowd-pleaser. Happily, the lovely Helene from Tartelette has agreed to share her favorite recipe…
The Best Scrambled Eggs You’ll Ever Have
By Helene from Tartelette
I used to be a more diligent breakfast eater growing up. Now, it’s a cup of a coffee, the newspaper and catching up with emails before heading to the studio. I just don’t eat breakfast.
Except on Saturdays.
Saturdays are special to my husband and me. We could stay in bed and take it easy but we prefer to head out to the farmer’s market to be there right at the opening and gone before the crowds roll in. We are on a mission. We must get eggs, fresh milk and bacon before they disappear fast. And believe me. They do. Celeste’s eggs are sought after by gourmands and chefs alike, and her cow’s milk brings you this much closer to nature with every sip. Jason’s bacon is lean and flavorful; you can feel the care in every bite.
Saturday mornings are definitely meant for breakfast.
Last Saturday, Jason handed me a little extra package with the bacon I was purchasing. Loosely wrapped in butcher paper was a pound of fresh mushrooms. A mix of chanterelles, shitake, oyster mushrooms. All from his “secret mushroom guy.” I don’t ask. I never do. I usually take my package and buy something extra the next time I see him.
The mushrooms ended up being the secret ingredient, taking scrambled eggs from delicious to “Wow! Are you going to finish yours?!”
I sauteed the mix with lots of parsley and garlic (my favorite way to eat mushrooms), scrambled the eggs with a touch of crème fraiche and impatiently waited for the toaster to release a couple pieces of bread from its metal embrace.
Recipe: Saturday Scrambled Eggs With Parsley & Garlic Mushrooms
For the mushrooms:
2 teaspoons olive oil
1 cup mushrooms of your choice (we like shitake or chanterelles, but any earthy mushroom will do), chopped
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste
For the eggs:
4 large eggs
2 tablespoons crème fraiche or sour cream
1 teaspoon olive oil or butter
Salt and pepper to taste
Fresh or toasted bread
In a large sauté pan, heat the olive oil over medium heat and cook the mushrooms, with the garlic, until the mushrooms are just beginning to soften. Remove from heat, add the parsley and toss with a wooden spoon. Make sure not to burn the garlic or it will become really bitter.
Crack the eggs over a medium bowl and scramble them a few times with a fork. Mix in the crème fraiche (or sour cream). Season with salt and pepper. In a smaller sauté pan, heat the olive oil (or butter) over medium heat, add the scrambled eggs and gently stir them with a wooden spoon as they cook. You can decide to cook them until dry but we like them a bit soft and runny.
Serve the scrambled eggs over fresh or toasted bread and spoon a generous amount of sautéed mushrooms over each toast. Enjoy!
Delicious! Thanks, Helene!
How do you like your scrambled eggs? I add spinach and goat cheese, Alex likes adding smoked salmon, and Toby prefers his plain. :)