Lemon-Herb Scrambled Eggs with Garlicky Mushrooms
Ingredients
- 8large eggs
- 10 ouncescremini mushrooms
- 3 clovesgarlic
- 1fresh lemon
- ¼ cupfresh parsley
- 2 tablespoonsfresh chives
- 3 tablespoonsbutter
- ·salt
- ·black pepper
Prep
- 01
Slice 10 ounces cremini mushrooms into 1/4-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Zest and juice 1 lemon.
- 04
Chop 1/4 cup fresh parsley and 2 tablespoons fresh chives.
Method
- 01
Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms in a single layer and let them sit undisturbed for 2 minutes, then stir and cook until golden and tender, about 6–8 minutes total. Season with salt and pepper. Transfer to a plate.
- 02
Return the skillet to medium-high heat and add the remaining 1 1/2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Whisk eggs with a pinch of salt and pepper in a bowl. Pour into the skillet with the garlic and cook, gently pushing curds from the edges to the center, until just barely set, about 2–3 minutes. The eggs should still look slightly wet.
- 04
Stir in the lemon zest and 1 tablespoon fresh lemon juice, then fold in the cooked mushrooms and most of the parsley and chives, reserving some for garnish.
- 05
Divide between two bowls or plates. Top with remaining fresh herbs and serve warm.
Spice Tips
For subtle heat, add a pinch of red pepper flakes with the garlic. A splash of white wine in the mushroom pan adds richness. Fresh tarragon or dill can replace some of the parsley for an earthier note.