Pan Roasted Mushrooms With Scrambled Eggs

4 servings
Pan Roasted Mushrooms With Scrambled Eggs
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crimini mushrooms, cleaned and cut into quarters
8 oz.
olive oil or butter
1 tsp.
dried thyme
1/2 tsp.
garlic powder
1/2 tsp.
large eggs
shredded parmesan cheese



  1. HEAT the olive oil over high heat. Once hot, ADD the mushrooms, dried thyme, and garlic powder and SAUTÉ for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization, to bring out their earthy and decadent flavor. Once fully cooked, REMOVE from the pan and SEASON with salt and pepper.
  2. In the same pan, add a touch more olive oil or butter if needed and HEAT over medium-high heat. CRACK the eggs and WHISK together in a medium bowl. Carefully POUR the eggs into the hot pan, and using a spatula, slowly DRAG it along the bottom of the pan, allowing the eggs to cook slowly and evenly.
  3. Once the eggs are cooked, SEASON them with salt and pepper and TRANSFER even portions to 4 plates. ADD equal amounts of mushrooms to all 4 plates and SPRINKLE with chives and freshly grated parmesan cheese. SERVE immediately.