Scrambled Eggs with Spring Garlic and Mushrooms (2)

While in England we tend to have scrambled eggs for breakfast in Spain they are more likely to be offered for lunch or supper. There are many versions, but this is a favourite vegetarian one. If you like, you could add prawns. The oyster mushrooms could be replaced with other wild mushrooms such as girolles.

Scrambled Eggs with Spring Garlic and Mushrooms (2)
Print Recipe
Scrambled Eggs with Spring Garlic and Mushrooms (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Trim the garlic and cut the stalks into three pieces.
  2. Heat the olive oil over a medium heat in a non stick saucepan. Add the garlic and mushrooms and saute for about 3 minutes.
  3. Add the thyme leaves and sliced garlic and fry for a couple of minutes more.
  4. Season then break the eggs directly into the saucepan, Scramble gently for about 1-2 minutes. Be careful not to overcook as the eggs will go on cooking for a couple of minutes after you take them off the heat.
  5. Serve with some good bread.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.