Mushroom Herb Scrambled Eggs

Serves 2 · 10 min prep · 12 min cook

Ingredients

• 5 large eggs
• 6 oz cremini or mixed mushrooms
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh tarragon or parsley
• 1 small shallot
• 1 garlic clove
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp whole milk or cream
• 1 tsp olive oil
• 1 tsp fresh thyme leaves

Instructions

1. 1Crack the eggs into a bowl, add the milk, salt, and a few grinds of pepper, then whisk until the mixture is uniform and slightly frothy.
2. 2Wipe the mushrooms clean and slice them thinly so they cook quickly and evenly.
3. 3Mince the shallot and garlic finely so they melt into the mushrooms without large chunks.
4. 4Heat a nonstick or well-seasoned 10-inch skillet over medium heat and add the olive oil plus half the butter.
5. 5When the butter foams, add the mushrooms in a single layer and let them sit 2 minutes until the undersides brown.
6. 6Stir in the shallot, garlic, and thyme; cook another 3 to 4 minutes until the mushrooms are golden, fragrant, and most liquid has evaporated.
7. 7Season the mushrooms with a little salt and pepper, then transfer them to a warm plate and wipe the skillet clean if needed.
8. 8Reduce heat to medium-low, add the remaining butter, and pour in the egg mixture.
9. 9Gently push the eggs from the edges toward the center with a spatula every 20 to 30 seconds, creating soft curds.
10. 10When the eggs are mostly set but still glossy and slightly wet, fold the cooked mushrooms and most of the fresh herbs back in.
11. 11Remove the pan from heat immediately so residual warmth finishes the eggs without drying them out.
12. 12Divide onto plates, finish with the remaining herbs and a final crack of black pepper, and serve right away while soft and aromatic.