There’s no better gift on Mother’s Day than being served breakfast in bed, complete with the Sunday paper. So here is an extra-special plate of scrambled eggs tossed with sauteed wild mushrooms, a little Parmesan cheese and truffle oil. Making tender and tasty scrambled eggs is all about the technique.
EGGS WITH WILD MUSHROOMS
START TO FINISH: 25 to 45 minutes, depending on method
- 4 tablespoons unsalted butter, divided
- ½ pound mixed mushrooms, sliced
- 8 large eggs
- Kosher salt and ground black pepper
- ¼ cup half-and-half
- 1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme
- ½ ounce grated Parmesan cheese (½ cup using a rasp-style grater, ¼ cup using the fine side of a grater)
- Chopped fresh chives, to garnish
- Truffle oil (optional)
- Buttered toast, to serve
In a large nonstick skillet over medium-high, heat 2 tablespoons of the butter. Add the mushrooms, a hefty pinch each of salt and pepper, then cook the mushrooms, stirring occasionally, until lightly browned, about 5 to 7 minutes. Transfer the mushrooms to a bowl and cover them with foil.
USE DIFFERENT STYLES FOR EGGS
If you want light and fluffy American-style eggs:
- In a medium bowl, whisk the eggs with the half-and-half, thyme and ¼ teaspoon each of salt and pepper until they are light and fluffy.
- Add the remaining 2 tablespoons butter to the skillet and set it over medium heat. When the butter is completely melted and the foam has subsided, add the eggs.
- Use a heat-proof spatula to stir the eggs, scooping them into the middle of the pan and folding them gently in on themselves, until they are almost all set but there still is a little liquid egg in the pan, about 2 minutes.
- Remove the skillet from the heat, stir in the mushrooms and cheese, then season with salt and pepper, if needed. Divide among four plates. Sprinkle the chives on top, then drizzle with truffle oil. Serve with toast.
If you want creamy, custard-like French eggs:
- In a medium bowl, use a fork to beat eggs with the half-and-half, thyme and ¼ teaspoon each of salt and pepper until just combined (and you can see no more separate whites).
- Melt 2 tablespoons of butter in the skillet over medium-low heat and add the eggs. Using a heat-proof spatula, stir eggs constantly, until they are almost all set, but there is still a little liquid egg in the pan (there will be almost no curds), about 20 minutes.
- Remove skillet from the heat, stir in mushrooms and cheese, then season with salt and pepper, if needed. Divide among four plates. Sprinkle chives on top or drizzle with truffle oil. Serve with toast.