Scrambled Egg Tartines With Parsley & Garlic Mushrooms

Wednesday, June 13, 2012

Scrambled Egg Tartines

Hello everyone! I am on A Cup Of Jo today, sharing my favorite breakfast and recipe for Scrambled Eggs Tartines!

Thank you Joanna for having me again. It was a lot of fun to be participating in this series!

You can catch up on the first recipe I contributed, Roasted Tomato Soup With Parmesan Croutons, here.

Scrambled Egg Tartines

These tartines? They just feature my favorite way to eat mushrooms and eggs together. With plenty of parsley and garlic. Tender soft scrambled eggs and buttery warm toasts.

I am curious. What is your favorite way to eat eggs? I like scrambled but I prefer poached eggs to tell you the truth. You?

UPDATE: I have been told that due to a family emergency, one person had to cancel their spot in my workshop/retreat in Northern Ireland, July 19th - 23rd. If you want it, please email or call the Belle-Isle Cookery School where the workshop and retreat will be hosted, here.

Scrambled Egg Tartines


Saturday Scrambled Eggs With Parsley & Garlic Mushrooms

Serves 2

Ingredients:
For the mushrooms:

2 teaspoons olive oil
1 cup mushrooms of your choice (we like shitake or chanterelles, but any earthy mushroom will do), chopped
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
Salt and pepper to taste

For the eggs:
4 large eggs
2 tablespoons crème fraiche or sour cream
1 teaspoon olive oil or butter
Salt and pepper to taste

Remaining ingredient:
Fresh or toasted bread

In a large sauté pan, heat the olive oil over medium heat and cook the mushrooms, with the garlic, until the mushrooms are just beginning to soften. Remove from heat, add the parsley and toss with a wooden spoon. Make sure not to burn the garlic or it will become really bitter.

Crack the eggs over a medium bowl and scramble them a few times with a fork. Mix in the crème fraiche (or sour cream). Season with salt and pepper. In a smaller sauté pan, heat the olive oil (or butter) over medium heat, add the scrambled eggs and gently stir them with a wooden spoon as they cook. You can decide to cook them until dry but we like them a bit soft and runny.

Serve the scrambled eggs over fresh or toasted bread and spoon a generous amount of sautéed mushrooms over each toast. Enjoy!

28 comments:

Riley Wofford said...

I'm trying my hardest not to lick the computer screen right now. Beautiful photos, as always. Thanks for sharing!

Jen @ Savory Simple said...

This looks wonderful! Poached eggs are my favorite, but recently I've been really enjoying soft boiled eggs with asparagus for dipping.

Eleonor Rigby said...

Once again amazing photos and a very interesting recipe!

http://eleonority.blogspot.gr/

chriesi said...

That's a perfect breakfast!

Julie said...

That looks delicious! Poached are my favorite too.

Sara said...

Wow, this looks like such a great dish...super tasty! :)

Kacie // Gorge in the Gorge said...

That looks fantastic, flavorful, and healthy. Good breakfast... or lunch or dinner for that matter!

Kacie
http://www.gorgeinthegorge.com/

miss b said...

I think that's going to be our next Saturday breakfast treat! I think mushroom omelette and scrambled egg are my favourites.
http://missbbobochic.blogspot.co.uk/

Rocky Mountain Woman said...

My favorite is pretty simple, over easy with buttered toast and lots of pepper...

These look amazing!!

Ilan @ IronWhisk.com said...

That looks insanely delicious.

Lorraine Joy Alegria-Vizcarra said...

Perfect for a lazy sunday.

NadiArt{Design} said...

Miam ! Ça semble tellement délicieux ^_^
Très belles photos comme toujours ♡
Je suis heureuse d'avoir commandé ton
fabuleux livre sur la photo culinaire !
Tu es tellement talentueuse ♡

Jasmine Pahl said...

Mushrooms and eggs are hard to beat but my VERY favorite is a soft boiled egg-in-the-shell with a little salt and olive oil poured in.

krewimleko said...

Great as always :)
Greetings from rainy Poland!

Dena Testa Bray said...

So lovely. And so simple!

katie said...

Yum! I love eggs on toast for breakfast, but usually I just fry an egg. Something like this would mix things up a little!

blondexambition said...

Yum! I love eggs on toast for breakfast, but I usually fry the egg. Something like this would mix things up a bit!

thyme (Sarah) said...

That would be my idea of a perfect breakfast.

FrenchFoodie said...

That looks so delicious it might just reconcile me with scrambled eggs! It took parsley and garlic of course... Lovely photography. I think my favorite way is soft boiled egg in the egg cup with bread & butter mouillettes... But your recipe might just be a close second! :-)

http://frenchfoodiebaby.blogspot.com/

Seanna Lea said...

This looks delicious.

I have to admit that my favorite way to eat eggs is over easy and then sandwiched between a freshly toasted english muffin with butter and thin slices of cheese. I made these growing up, and it has never changed for me.

Andi of My Beautiful Adventures said...

Seriously yummy!!!!!!!

glutenfreehappytummy.com said...

looks deliciosu! i love a good egg recipe! thanks!

Helena / Rico sin Azúcar said...

Yum, with just a few ingredients you made a complete meal, perfect for supper.
Beautiful photos ;-)

Nina said...

Perfect Breakfast...great recipe Helene:). And beautiful pictures as well...you are truly an inspiration.

Jenny @ BAKE said...

I love the textures in that top photo

Jay said...

wow..looks scrumptiously tasty
love your perfection
new to your space
happy following you..:)
do stop by mine sometime
Tasty Appetite

!Ri said...

What did you toast the bread with? Maybe a toaster - which make?

The toast looks so perfect and delicious!

Helene said...

Ri: used a panini griddle.

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