Breakfast Recipes

Wild Mushroom Egg Scramble

Scrambled eggs are the unsung hero of breakfast. Especially this recipe: between the mushrooms and spinach, it’s got just enough veggies to feel like a good start — and just enough nutty Gouda and butter to feel fluffy and luxurious. A little trio of shallot, garlic, and chives gives the eggs some savory-sweet notes. And, oh, on a buttery piece of Texas toast, it’s super comforting!

Breakfast tip: a dash or two of hot sauce is a great idea.

Serves: 2 to 4

Wild Mushroom Egg Scramble
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Breakfast

Wild Mushroom Egg Scramble

Ingredients

6 Gelson’s large cage-free eggs
2 Tbsp whole milk
1 tsp freshly squeezed lemon juice
½ tsp kosher salt, plus more to taste
2 Tbsp Gelson’s 100% California extra virgin olive oil
6 oz oyster mushrooms, roughly chopped
1 large shallot, diced medium
2 cups packed fresh baby spinach
1 garlic clove, minced
Freshly ground Gelson’s black pepper, to taste
1 Tbsp unsalted butter
⅓ cup grated Gouda cheese
2 Tbsp minced chives, for garnish

Directions

  1. In a medium bowl, whisk together the eggs, milk, lemon juice, and salt until frothy, 1 minute. Set aside.

  2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they begin to sweat, 5 minutes.

  3. Reduce the heat to medium, add the shallots, and season with salt. Cook until the shallots are translucent and the mushrooms are golden brown, 3 to 5 minutes.

  4. Stir in the spinach and garlic and season with black pepper. Cook until the spinach is wilted, 1 minute.

  5. Push the vegetables to one side of the skillet and sprinkle the cheese on top. Melt the butter in the skillet and swirl to coat the bottom.

  6. Add the eggs to the opposite side of the vegetables and cook, stirring slowly with a rubber spatula for 2 minutes or until they begin to form curds. Stir the vegetables into the eggs and continue to stir until the eggs form moist curds, about 1 minute.

  7. Immediately divide the scramble among plates and garnish with chives.

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