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May 9, 2015 Comments (0) Views: 677 Breakfast, Recipes

Scrambled Eggs with Mushrooms & Parmesan

Best eggs, ever. Scrambled eggs are so simple yet so easy to mess up. This recipe is perfect for a lazy Sunday morning. Remember the bacon.

Eggs, 2 per person (I used 4)
knob of butter
mushrooms, sliced
onion, 1 small chopped
garlic clove, 1 crushed
cheddar cheese, grated
parmesan, grated
Cream or milk, 1/2 cup

Melt the butter in a pan, add the onion and mushrooms. Fry for 3 minutes. Add the garlic, oregano and black pepper. Fry for another minute or two.

Set the stove to low and slow. Whisk your eggs, cream/milk and parmesan, and add the mixture to the cooked onions and mushrooms. Leave it for a tiny bit before you start folding it with a wooden spoon or spatula. Add your salt last, you don’t want it to dry out the eggs.

Just before it’s done, remove from heat and sprinkle with the grated cheddar. (Remember eggs continue to cook after being removed from the heat.)

Serve on toast with a side of bacon.

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