Mushroom & Feta Scrambled Eggs
Browned mushrooms, soft fully cooked eggs and salty feta on toast. A simple skillet breakfast with plenty of savory flavor.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
Cook the mushrooms before the eggs. Their moisture needs a few minutes to evaporate, which leaves the mushrooms browned instead of making the scramble watery.
Feta is folded in at the end so you get little salty pockets rather than cheese melted into every bite. Use the last minute of cooking to toast the bread.
Ingredients
- 1 tbsp olive oil
- 6 oz (170 g) cremini mushrooms, sliced
- 4 large eggs
- 1 tbsp milk
- 1/4 tsp black pepper
- Pinch of fine salt
- 1/4 cup (35 g) crumbled feta
- 1 tbsp chopped chives
- 2 thick slices whole-grain bread, toasted
How to make it
Heat the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms in a fairly even layer and leave them alone for 2 minutes.
Stir and cook for another 3–4 minutes, until their released liquid has evaporated and the edges are browned. Reduce the heat to medium-low.
Whisk the eggs, milk, pepper and a small pinch of salt. Pour over the mushrooms.
Use a silicone spatula to draw the eggs from the edge toward the middle. Pause briefly between folds so soft curds can form.
When the eggs are set with no liquid egg remaining, fold in the feta and chives. Serve straight away on the toast.
Kitchen notes & substitutions
Salt lightly
Feta already brings salt. Taste a little with the finished eggs before adding more.
Give the mushrooms room
A small crowded pan traps steam. Use a 10-inch skillet or cook the mushrooms in two quick batches.
Turn down the heat
The skillet is hot after browning the mushrooms. Give it a moment on lower heat before adding the eggs.
Storage & making ahead
Best freshly cooked. Refrigerate any leftovers promptly for up to 2 days and reheat gently to 165°F (74°C). Store the toast separately so it stays crisp.
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use button mushrooms?
Yes. Slice them to the same thickness and cook until their moisture has evaporated.
Can I replace the feta?
A small amount of grated cheddar works, or leave the cheese out and add more chives.
Mushroom & Feta Scrambled Eggs
Browned mushrooms, soft fully cooked eggs and salty feta on toast. A simple skillet breakfast with plenty of savory flavor.
Ingredients
Instructions
- Heat the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms in a fairly even layer and leave them alone for 2 minutes.
- Stir and cook for another 3–4 minutes, until their released liquid has evaporated and the edges are browned. Reduce the heat to medium-low.
- Whisk the eggs, milk, pepper and a small pinch of salt. Pour over the mushrooms.
- Use a silicone spatula to draw the eggs from the edge toward the middle. Pause briefly between folds so soft curds can form.
- When the eggs are set with no liquid egg remaining, fold in the feta and chives. Serve straight away on the toast.
Sample recipe, not yet kitchen-tested. Image illustrative.
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