Scrambled Egg Tartines With Parsley & Garlic Mushrooms

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.

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.

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!