This savory breakfast features soft, glossy scrambled eggs folded together with earthy cremini mushrooms and a blend of fresh garden herbs. Sautéed in butter with minced garlic, the mushrooms provide a firm, meaty texture that contrasts with the velvety curds of the slow-cooked eggs. Finished with a sprinkle of bright parsley and chives, it offers a warm and aromatic meal that focuses on simple, high-quality ingredients.

About This Recipe

The mushrooms are cooked first, allowed to brown in a hot pan until their edges are golden and their moisture has evaporated, leaving behind a concentrated savory flavor. Once the garlic becomes fragrant, the heat is lowered to ensure the egg mixture—enriched with heavy cream—cooks into small, tender curds rather than a solid omelet. Constant movement with a spatula keeps the eggs aerated and moist, preventing them from becoming dry or rubbery.

The flavor is defined by the richness of the butter and cream, which acts as a carrier for the woody notes of the mushrooms and the sharp, onion-like bite of the chives. Salt and freshly cracked black pepper are used to sharpen the mildness of the eggs, while fresh parsley adds a clean, herbal finish to each bite. As the mushrooms are folded back into the pan, their residual heat finishes the eggs, resulting in a cohesive, spoonable texture.

This scramble is typically served immediately, often presented with a final garnish of fresh herbs to highlight its vibrant greens against the pale yellow eggs. It is a visually soft and inviting dish that maintains its heat well when served in a pre-warmed bowl or plate. The combination of a high-protein base and the deep, savory aromatics makes it a satisfying choice for a quiet morning or a refined weekend brunch.

Why You’ll Love This Recipe

Soft, creamy texture — not rubbery eggs
Full of flavor from butter, garlic, and herbs
Only 3 g net carbs per serving
Done in under 10 minutes
Perfect for breakfast, brunch, or light dinner

What You’ll Need for This Creamy Mushroom & Herb Scramble

4 large eggs
2 tbsp heavy cream
1 tbsp butter (plus extra for mushrooms)
3.5 oz mushrooms, sliced (button or cremini)
1 clove garlic, minced
1 tbsp chopped fresh parsley
1 tsp chopped chives or thyme
Salt & pepper, to taste

Step-by-Step Preparation

Sauté mushrooms: Heat a little butter in a pan over medium heat. Add mushrooms and cook until golden, about 4–5 minutes. Add garlic, cook 30 seconds more. Remove from pan and set aside.
Whisk eggs: In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth.
Cook slowly: Lower heat to medium-low, add butter, and pour in the eggs. Stir constantly with a spatula, pushing from edges to center until just set but still glossy.
Add mushrooms: Fold in the sautéed mushrooms and herbs. Stir gently until combined and creamy.
Serve: Plate immediately, garnish with extra herbs, and enjoy warm.

FAQ

Can I use cream cheese instead of cream?
Yes, but add it at the end — otherwise it can separate during cooking.
Can I make this dairy-free?
Use olive oil and coconut cream instead of butter and cream.
Which mushrooms are best?
Cremini or baby bella for flavor, but plain white mushrooms work fine.
How do I keep eggs creamy?
Cook low and slow — once they look almost done, remove from heat. They’ll finish cooking in the pan.

Variations & Substitutions

Add grated parmesan or goat cheese for richness.
Swap mushrooms for spinach or zucchini.
Add chili flakes for a gentle heat.
Serve with smoked salmon for a fancier brunch.

Serving Suggestions

Serve with crispy bacon or avocado slices for a full breakfast. Add a sprinkle of extra herbs or a drizzle of melted butter right before serving for that “restaurant finish.”

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