My love of and infatuation with eggs defies description, so I won’t even try. I love to try different techniques with them – even if I have a preferred style of fixing a particular egg dish (omelets, for example), I love to experiment with different ingredients, measurements, and cooking styles.
When it comes to scrambled eggs, you could LITERALLY cook them differently each day of the year. Most of the time I add 1 TBS milk, heavy cream, or (rarely) water per 2 eggs. However, with the scrambled eggs, here, I only add 1 TBS heavy cream. The moisture in the vegetables compensates for the decrease in liquid.
If you don’t like mushrooms, pass this one by as the mushroom flavor is strong (I love mushrooms like crazy, so I’m good to go). You could always substitute green onions for the ‘shrooms or tomatoes if you so desired.
Your eggs…. your call!
Ingredients
- 5 Eggs
- 2 TBS Butter
- Chopped Mushrooms and chopped tomato (enough to equal 1 Cup)
- 1 TBS Heavy Whipping Cream
- Salt & Pepper
Instructions
- Break the eggs into a bowl and add the whipping cream and salt and pepper. Mix together with a whisk or fork.
- Add the mushrooms and tomatoes to the egg mixture - 1 small tomato (peeled) is enough. Add however much chopped mushrooms you want.
- Melt the butter in a skillet, then pour in the egg mixture.
- Cook, while "scrambling" the eggs with a spatula over medium heat until thoroughly cooked. Be sure you don't overcook - overcooked eggs are a sin against humanity.
- Serve with bacon and/or toast!
