It's been a long time since I've posted a recipe for eggs, but this is something I made for breakfast this week and it really did taste quite amazing for such a simple recipe. If you're getting up late on a weekend morning and need something good to eat, this would be just the ticket. I won't be making anything like this today myself, because the Salt Lake Downtown Alliance Farmer's Market starts today, and I'll be there bright and early.
Making these eggs so they taste wonderfully mushroomy but still look good is an exercise in balance. If you get too much of the liquid from the mushrooms in the eggs, they turn an unappetizing shade of brown. On the other hand, you want some mushroom liquid to flavor the eggs. I wiped out the pan after I sauteed the mushrooms, but I did add a little mushroom juice when I added the mushrooms back into the egg mixture.
Now about those scrambled eggs. There are only three main ingredients, but a lot of the rich flavor comes from the brown Crimini mushrooms. Cut them in fourths, or a little smaller.
I almost always season my eggs with Spike Seasoning, a blend of lots of flavors that I think go perfectly with eggs. If you can't find it where you live, you can get Spike at Amazon.com.
Of course there is nothing like Feta cheese to make everything taste good. I used my favorite Feta cheese. (This is a tiny cutting board, in case you're thinking that looks like a huge pile of Feta.)
Scrambled Eggs with Sauteed Mushrooms and Feta
(Makes 1 serving, can easily be increased.)
4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
1-2 tsp. olive oil (depending on your pan)
1/2 tsp. Spike (or more, to taste)
1 oz. Feta cheese (about 2 T crumbled Feta)
Wash mushrooms and cut in fourths or smaller if they're large. Beat eggs with Spike seasoning. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they're starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl.
Wipe pan with paper towel, then add another tsp. olive oil and heat over very low heat. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.)
Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft.
Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately.