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Vegetarian, Northern, Eastern and Western France

Scrambled eggs with mushrooms and toast

Scrambled eggs with mushrooms and toast is a dinner for 4 people, ready in 25 minutes, very easy to make, for about €1.70 per person. The key to success is cooking the eggs over very low heat while stirring constantly, so they turn out creamy instead of dry and rubbery.

Tonight, creamy scrambled eggs with mushrooms and toast, dinner ready in no time.

Scrambled eggs with mushrooms and toast
Total time
25 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Soft, almost creamy eggs studded with well browned mushroom pieces and a touch of fresh parsley. The heavy cream added both before and after cooking gives the eggs that silky texture that sets them apart from ordinary scrambled eggs. Buttered, toasted country bread adds the crunch that's missing, while the light vinaigrette salad keeps the meal from feeling too heavy.

This is the quintessential weeknight dinner, the one you throw together without much thought using what's in the fridge. Kids love the soft, creamy eggs, and adults appreciate the honest simplicity of the dish. It also works well for a light Sunday evening after a big lunch, or for an impromptu meal with friends.

The ingredients

4 people

Dairy

  • Eggs 8
  • Heavy cream 4 tbsp
  • Butter 40 g

Fruits and vegetables

  • Button mushrooms 400 g
  • Parsley 3 sprigs
  • Green salad 1

Bakery

  • Country bread 8 slices

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Slice the mushrooms and brown them in half the butter over high heat. 10 min

    Don't stir them too much, contact with the pan is what browns them.

  2. Beat the eggs with the cream, salt and pepper.

    Don't beat too long, you just want to blend the yolk and white.

  3. Melt the remaining butter in a saucepan, pour in the eggs and stir over low heat with a spatula. 6 min

    Take them off the heat while still a bit runny, the residual heat finishes the job.

  4. Mix the eggs with the mushrooms and chopped parsley.

    A splash of cream at the end stops the cooking and makes everything creamier.

  5. Toast the bread, make the vinaigrette with the oil, vinegar and mustard, and serve everything together.

    Butter the bread hot, straight out of the toaster, it will soak it all up.

Our tips to get it right

  • Pick firm, dry button mushrooms, they'll release less water while cooking and brown better.
  • Make the vinaigrette and toast the bread while the eggs cook, everything should arrive hot at the same time.
  • If you don't have a suitable saucepan, a heavy bottomed skillet works just as well for gently cooking the eggs.

The variations

  • Swap the button mushrooms for seasonal ones like chanterelles or oyster mushrooms for more character.
  • Stir in a little grated parmesan at the end of cooking for a richer version.
  • For kids in a hurry, serve the scrambled eggs plain with just a pat of butter, and keep the mushrooms for the adults.

What to serve it with

  • A green salad with vinaigrette
  • A glass of fresh fruit juice
  • A light tea or coffee

Storage

Scrambled eggs are best eaten right away, since they lose their creamy texture as they cool. If needed, store leftovers in the fridge in a sealed container for up to 1 day, and reheat very gently in a skillet. Freezing isn't recommended, scrambled eggs turn grainy once thawed.

Questions about this dish

Can you prepare the mushrooms ahead of time?

Yes, you can brown the mushrooms a few hours ahead and reheat them quickly before serving. This saves time in the evening, leaving just the eggs to cook.

Why do my scrambled eggs turn rubbery?

This happens when they're cooked too fast or over heat that's too high. Keep the heat very low, stir constantly, and take the pan off the heat while the eggs are still slightly runny.

Can you replace the heavy cream?

You can use whole liquid cream or fresh cheese instead, the result will be a bit less silky but still good. Avoid light creams, which don't hold up as well to heat.

Is this dish good for kids?

Yes, the creamy texture of the eggs is usually a hit with kids. You can pick the mushrooms out of their plate if needed and serve them separately for the adults.

How long does it take to make scrambled eggs with mushrooms and toast?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in scrambled eggs with mushrooms and toast?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does scrambled eggs with mushrooms and toast cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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