Scrambled Eggs with Mushrooms | Blue Jean Chef - Meredith Laurence
There is an art to scrambled eggs. This recipe calls for low heat, rather than high heat, so that the curds are soft and tender.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- 2 tablespoons butter (divided)
- 4 ounces mushrooms (any variety, stems removed and sliced)
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 4 eggs
- salt and freshly ground black pepper
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