Creamed eggs with mushrooms

    30 min

    Ideal for brunch, this dish is best made with really fresh eggs. For a special occasion, use seasonal wild mushrooms, freshly picked if possible.

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    Serves: 4 

    • 25g (1oz) unsalted butter
    • 1 onion, finely chopped
    • 1 clove garlic, crushed
    • 225g (8oz) brown cap mushrooms, finely chopped
    • Pinch of freshly grated nutmeg
    • 1 teaspoon finely chopped thyme leaves
    • 1 tablespoon finely chopped parsley
    • Salt and black pepper
    • 4 large eggs, beaten
    • 25g (1oz) fresh goat's cheese, crumbled

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Melt half the butter in a heavy-based, nonstick saucepan. Add the onion and garlic and cook over a medium heat, stirring, until translucent.
    2. Add the mushrooms, cover and cook for 5-6 minutes. Add the nutmeg and herbs, and salt and pepper to taste. Remove to a bowl and set aside in a warm place. Wipe the pan.
    3. Melt the remaining butter in the pan and add the eggs, with salt and pepper to taste. Cook over a very low heat for 3-4 minutes or until they start to thicken. Add the mushroom mixture and goat's cheese, then remove from the heat.
    4. Continue stirring off the heat until creamy. Serve at once on a bed of mixed leaves or on toast.

    Nutrients per serving

    Vitamins B12

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