Mushroom Scrambled Eggs


m2. mushroom scrambled eggs

Mushroom Scrambled Eggs

Eggs are such a brilliant source of protein. And they cook so quickly! Don’t fall into the trap of leaving eggs just for breakfast. They make a brilliant minimal effort dinner.

enough for: 2
takes: 15 minutes

3-4 tablespoons butter
450g (1lb) mushrooms, sliced if large
4-6 eggs
shaved parmesan, to serve
1 bag salad leaves, to serve

1. Melt HALF the butter in a medium frying pan on a medium high heat. Add mushies and cook, stirring every now and then until the mushrooms are browned and soft.

2. Divide cooked mushies between two dinner plates.

3. Melt remaining butter in the pan and reduce the heat to medium. Add the eggs quickly (you might like to break them all into a bowl first). Cook stirring constantly until the eggs are no longer ‘snotty’. Remove from the heat and place on top of the mushies.

4. To serve scatter over parmesan shavings and pop salad leaves on the side.


‘dressed salad’ – will take an extra bowl but whisk 1 tablespoon vinegar or lemon juice with 2-3 tablespoons extra virgin olive oil in the base of a salad bowl. Season generously with salt and toss in your salad leaves.

carnivore – serve with crispy bacon or finely sliced proscuitto.

vegan / egg-free – try this scrambled tofu instead and serve with the mushies.

more veg – toss chopped salad veg such as tomato, carrot, cucumber, snow peas in with the salad leaves.

herby – add a few sprigs of thyme to the mushies.

carb lovers / more substantial – toss in a drained can (or home cooked) lentils, beans or chickpeas to warm with the mushies. Or serve with hot buttered toast.

more substantial (low carb) – more butter + parmesan. Roast walnuts.

dairy-free / paleo – use coconut oil or other oil instead of the butter. And replace parmesan with chopped chives or some finely sliced almonds.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

mushrooms – keep in the fridge in a brown paper bag. Once cooked will keep for weeks. And can be frozen raw or cooked.

eggs – will keep in the fridge for weeks or use for another meal.

parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Problem Solving Guide

bland – remember to season both the mushies and eggs generously. They both love salt! Also consider using the dressed salad variation.

dry – usually from overcooked eggs. If you have a little cream you can drizzle that over or some extra virgin olive oil. Next time be prepared to remove the eggs from the pan a little before you think they’re cooked as they will actually keep cooking.

watery – if you’ve really overcooked your eggs they’ll start to weep water. Not much you can do now. It won’t hurt you to eat them. Next time be prepared to remove the eggs from the pan a little before you think they’re cooked as they will actually keep cooking.

Serving Suggestions

Lovely on its own for breakfast, lunch or dinner.



Print Friendly, PDF & Email

{ 3 comments… read them below or add one }

Carol Brenneisen March 16, 2018



Carol Brenneisen March 16, 2018

Hey Jules! I love the focus on one pot/bowl….and if you use a wide, low bowl as your plate, you can do the dresses salad version without extra. If you don’t mind setting your mushrooms and eggs on a film of dressing, which I do not!


jules March 20, 2018

Great Carol!
Glad you’re enjoying 😉


Leave a Comment