Alex and I are always struggling with what to eat for breakfast. Do you have this problem too?
We need something quick and easy to get going with our day. But we often find our stomachs are grumbling as early as 10 am, demanding a snack. Cereal and milk aren’t enough to satisfy our hungry bodies in the morning.
So, we enjoy eggs regularly for breakfast. Fried, scrambled, poached. You name it, we eat it. Since Alex needs a lot of variety, he’s been pining for more variety in his eggs at breakfast.
Adding king trumpet mushrooms to scrambled eggs allows us to enjoy a novel way to kick start our day. Add a cup of coffee (or tea for me) and we’re ready to go!
King Trumpet Mushrooms and Scrambled Eggs
- 3 sprigs Green onion
- 4 cloves Garlic
- 16 oz King Trumpet Mushroom
- 6 Eggs
- 2 tablespoon Butter
- Chop green onions into thin slices.
- Chop the garlic cloves into chunky pieces.
- Slice king trumpet mushrooms.
- Beat the eggs in a bowl.
- Heat butter in a non-stick skillet over medium-high heat.
- Put garlic into the hot skillet. Allow the garlic to cook in the butter for 30 seconds.
- Add 2/3 of the green onions to the skillet. Reserve the other 1/3 for garnishing later.
- Cook the green onions and garlic in butter for 1 minute. Add the king trumpet mushrooms.
- Open a well in the middle of the skillet.
- Add the eggs.
- Push the edges of the egg into the middle of the skillet. Continue to flip the cooked edges into the middle and allow the raw egg to run to the edges of the pan. When the eggs are firmed up, turn off the heat immediately to avoid overcooking the eggs.
- Season the eggs with a sprinkling of salt.
- Garnish with the remaining 1/3 of green onions. Enjoy your scrambled eggs for breakfast or brunch!