Even the creamiest scrambled eggs aren't exactly loaded with flavor, so when I came across this Nancy Silverton and Mark Peel recipe for scrambled eggs with porcini mushrooms, I got very excited.

Dried porcini mushrooms are one of those flavor intensifiers I crave especially when I'm watching my weight. These eggs get their desired creaminess through constant stirring and serving them immediately.

Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms

About This Recipe


  • 8 eggs
  • 1 garlic clove, minced
  • 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon coarse salt
  • 1/2 leek, white part only, split and well washed
  • 3 tablespoons olive oil
  • 1/4 ounce dried porcini mushrooms, soaked in hot water to cover for 30 minutes
  • 1 1/2 pounds fresh spinach, washed and stemmed
  • 3 tablespoons unsalted butter


  1. 1

    Crack the eggs into a medium bowl and add the garlic, thyme, and salt. Whisk lightly with a fork and set aside.

  2. 2

    Cut the leek into 1/4-inch half-circles and saute over medium heat in 1 tablespoon of the olive oil. Transfer to the bowl with the eggs.

  3. 3

    Drain the mushrooms, squeeze dry, and saute in 1 tablespooon of the olive oil just until the edges begin to curl. Add to the egg mixture.

  4. 4

    Heat the remaining tablespoon of olive oil and saute the spinach just until it wilts. Remove to a platter and keep warm.

  5. 5

    Melt the butter in the same pan, and when it sizzles, pour in the egg mixture. Stir constantly over medium heat.

  6. 6

    When about half of the eggs are "clumped," less than a minute, spoon onto the bed of spinach. The eggs will continue to set. They will still be creamy by the time they are eaten.


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