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Scrambled Egg Tartines With Parsley & Garlic Mushrooms

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

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!

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Unknown June 13, 2012 um 4:19 pm

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

Jen @ Savory Simple June 13, 2012 um 4:23 pm

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

chriesi June 13, 2012 um 4:44 pm

That's a perfect breakfast!

Julie June 13, 2012 um 5:05 pm

That looks delicious! Poached are my favorite too.

Sara June 13, 2012 um 5:07 pm

Wow, this looks like such a great dish…super tasty! 🙂

Rocky Mountain Woman June 13, 2012 um 9:28 pm

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

These look amazing!!

Ilan @ June 13, 2012 um 11:54 pm

That looks insanely delicious.

Unknown June 14, 2012 um 1:49 am

Perfect for a lazy sunday.

Unknown June 14, 2012 um 12:26 pm

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 June 14, 2012 um 2:38 pm

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.

Anonymous June 14, 2012 um 3:50 pm

Great as always 🙂
Greetings from rainy Poland!

Unknown June 14, 2012 um 5:27 pm

So lovely. And so simple!

katie June 14, 2012 um 7:35 pm

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

Anonymous June 14, 2012 um 7:35 pm

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) June 15, 2012 um 12:57 am

That would be my idea of a perfect breakfast.

Seanna Lea June 15, 2012 um 2:56 pm

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 June 15, 2012 um 9:20 pm

Seriously yummy!!!!!!!

Anonymous June 16, 2012 um 3:00 am

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

Helena / Rico sin Azúcar June 16, 2012 um 2:03 pm

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

Nina June 17, 2012 um 11:41 am

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

Jenny @ BAKE June 18, 2012 um 3:51 pm

I love the textures in that top photo

!Ri August 14, 2012 um 11:02 pm

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

The toast looks so perfect and delicious!

Helene August 15, 2012 um 2:45 am

Ri: used a panini griddle.

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