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Mushroom scrambled eggs with Camembert

updated

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Ingredients for 2 servings:

  • 4 m.-sized eggs
  • ½ onion(s)
  • 100 ml milk
  • 250 g mushrooms of your choice
  • salt and pepper
  • Paprika powder
  • oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

low-carb

Slice the mushrooms (I used button mushrooms) and heat them in a pan with the oil. It’s best to cover with a lid, as otherwise all the liquid will evaporate. After about 3 minutes, add the finely chopped onion and fry over low heat. In the meantime, whisk the eggs with the milk and add the seasoning. Cut the Camembert into thin strips, ideally splitting them in half. Pour the egg-milk mixture over the sautéed vegetables and whisk vigorously. When the egg is cooked, turn off the heat, pour the Camembert over the scrambled eggs, and let it melt for another two minutes with the lid on. Stir briefly and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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