Brouillade Of Mushrooms (Or The Best Scrambled Eggs You'Ll Ever Eat)

1. 1

   Break the eggs into a bowl and beat with a fork for one minute.

2. 2

   Add the cream, season with salt and pepper and beat for another minute.

3. 3

   Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two.

4. 4

   Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute.

5. 5

   Set aside on a plate.

6. 6

   Saute the sliced mushrooms and place next to the diced mushrooms.

7. 7

   Heat the remaining butter in the pan and pour in the eggs.

8. 8

   Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid.

9. 9

   Remove from the heat.

10. 10

    Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard.

11. 11

    Pour into a warm shallow dish or individual dishes.

12. 12

    Arrange the sliced mushrooms on top and dust with parmesan.

13. 13

    Serve with a nice, hearty, buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.