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Recipe by
Scrambled eggs with mushrooms are a delicious side dish to accompany various dishes. The creaminess of the eggs pairs perfectly with the intense flavor of dried mushrooms, enriched by the aroma of parsley and garlic. This dish is ideal for adding a touch of simple elegance to your lunch or dinner.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Rehydrate the mushrooms by soaking them in warm water for one hour
Step 2 of 7: Drain them and squeeze them lightly
Step 3 of 7: In a pan, heat two tablespoons of oil and a knob of butter, add a whole clove of garlic and then the mushrooms, cooking them for more than twenty minutes
Step 4 of 7: Sprinkle with the chopped parsley, then add 30 g of butter to the pan, crack in the eggs and scramble them with a fork until they are set
Step 5 of 7: Remove immediately from the heat and from the pan to prevent them from continuing to cook
Step 6 of 7: The mixture should be creamy
Step 7 of 7: Serve with lightly toasted bread croutons
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving112 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,214 kJ290 kcal | 1,089 kJ260 kcal |
| Fat | 15.76 g | 14.14 g |
| of which saturated fatty acids | 4.46 g | 4 g |
| Carbohydrates | 8.29 g | 7.43 g |
| of which sugars | 7.24 g | 6.49 g |
| Fibre | 5.09 g | 4.57 g |
| Protein | 26.68 g | 23.93 g |
| Salt | 0.25 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
