Scrambled eggs with mushrooms are a delicious side dish to accompany various meals. The creaminess of the eggs perfectly complements the intense flavor of the dried mushrooms, enriched by the aroma of parsley and garlic. This dish is ideal for enhancing your lunch or dinner with a touch of simple elegance.
Soak the mushrooms in warm water for an hour to rehydrate them
Drain and gently squeeze them
In a pan, heat two tablespoons of oil and a knob of butter, add a whole clove of garlic, then the mushrooms, cooking them for a good twenty minutes
Sprinkle with chopped parsley, then add 30 g of butter to the pan, crack the eggs into it, and scramble them with a fork until set
Immediately remove from the heat and the pan to prevent further cooking
The mixture should be creamy
Serve with slightly toasted bread croutons
Store in the refrigerator for up to 2 days.
Italia
| Energy (kcal) | 260.77 |
| Carbohydrates (g) | 6.94 |
| of which Sugars (g) | 6.15 |
| Fat (g) | 14.73 |
| of which Saturates (g) | 4.77 |
| Protein (g) | 23.33 |
| Fiber (g) | 4.51 |
| Sale (g) | 0.1 |
