Creamy Scrambled Eggs with Mushrooms and Grilled Tomatoes
This is the low-and-slow, custardy style of scrambled eggs, not the quick American fry-up. Cream and a covered pan over gentle heat let the eggs set softly and stay moist, and the green onion is whisked right into the base so freshness comes from within rather than sprinkled on top.
Two accents turn breakfast into a plate worth sitting down for: king oyster mushrooms (the thick, meaty stems sold as king trumpets) browned in butter with onion, and tomato rounds blistered a couple of minutes under the broiler. That quick blast drives off water and concentrates the tomato’s sweetness – skip it and the tomato stays watery.
Swaps and pointers
- No king oysters? Use cremini or regular oyster mushrooms; the latter bring a woodsier note.
- Keep the heat low – about the lowest your burner allows – and pull the eggs the moment they set, or they turn rubbery fast.
- No broiler? Char the tomato on a dry, ripping-hot grill pan instead.
Serve immediately, while warm, with toast or thin flatbread alongside.
Part of European cuisine — 100 more recipes in the section.
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Ingredients
Instructions
Whisk the eggs and cream together. Add the chopped green onion and season with salt.
Heat 1 tbsp of oil in a skillet and pour in the egg mixture. Cook covered for 7 minutes.
Slice the tomato into rounds, drizzle with the remaining oil, season with salt and pepper, and place under the grill for 2 minutes.
For the mushrooms, heat the oil and butter in a skillet. Chop and saute the onion until translucent. Add the mushrooms cut into wedges and fry until golden. Stir in the spices, salt, and pepper, then remove from the heat.
Serve the scrambled eggs with the mushrooms and grilled tomatoes.
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