Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms Recipe
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.
Ingredients
- 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
Directions
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1.
Crack the eggs into a medium bowl and add the garlic, thyme, and salt. Whisk lightly with a fork and set aside.
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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.
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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.
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4.
Heat the remaining tablespoon of olive oil and saute the spinach just until it wilts. Remove to a platter and keep warm.
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5.
Melt the butter in the same pan, and when it sizzles, pour in the egg mixture. Stir constantly over medium heat.
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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.