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Scrambled eggs with mushrooms and young garlic

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Ingredients for 3 servings:

  • 6 eggs
  • 250 g mushrooms, sliced
  • 80 g garlic, young (ajos tiernos), cut into 2 cm pieces
  • some olive oil
  • some milk
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Revuelto de ajos tiernos y champiñones

First, fry the garlic in a little olive oil in a pan, but don’t let it overcook. Then, set the garlic aside. In the same pan, fry the mushrooms and season lightly with salt. Add the garlic, then the eggs, whisked with a little milk. Mix thoroughly with a spatula or spoon until the eggs are fluffy but not too dry. Season with salt and pepper. Serve with baguette.

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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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