Scrambled Eggs With Sausage Mushrooms And Fresh Herbs Recipes

EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS

Steps:

• In a large nonstick skillet over medium-low heat, melt the butter.
• When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
• Add in parsley, thyme, and garlic; saute 1 minute.
• Sprinkle with salt and pepper to taste.
• Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
• Serve immediately with toast.

SCRAMBLED EGGS WITH HERBS

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

BAKED EGGS WITH SAUSAGE AND MUSHROOMS

Steps:

• Special equipment: 8 (6-ounce) ramekins
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
• Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
• Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
• Serve with grilled bread rubbed with garlic, if desired.
• Now thats an egg!

SCRAMBLED EGGS WITH SAUSAGE, MUSHROOMS, AND FRESH HERBS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add sausage; saute until cooked through, breaking into small pieces. Using slotted spoon, transfer sausage to bowl. Add mushrooms to skillet. Saute until tender and brown. Return sausage to skillet. (Can be made 2 hours ahead. Let stand at room temperature.) Whisk eggs, cheese, parsley, chopped basil, salt, and pepper in large bowl to blend. Add butter to skillet with sausage mixture and melt over medium-high heat. Add egg mixture; cook until set but still moist, stirring with spatula, about 5 minutes. Mound egg mixture on platter. Garnish with tomatoes and basil sprigs.

SCRAMBLED EGGS, WITH SAUSAGE, MUSHROOMS, AND FRESH HERBS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat.
• Add sausage; sauté until cooked through, breaking into small pieces. Using slotted spoon, transfer sausage to bowl.
• Add mushrooms to skillet. Sauté until tender and brown.
• Return sausage to skillet. (Can be made 2 hours ahead. Let stand at room temperature.)
• Whisk eggs, cheese, parsley, chopped basil, salt, and pepper in large bowl to blend.
• Add butter to skillet with sausage mixture and let over medium-high heat.
• Add egg mixture; cook until set but still moist, stirring with spatula, about 5 minutes.
• Mound egg mixture on platter. Garnish with tomatoes and basil sprigs.

FLUFFY SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
• In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook onion, stirring occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in egg mixture until eggs and onions are combined. Stir in herbs and cook, stirring frequently, until eggs are set.

SLOW-COOKER MAKE-AHEAD SAUSAGE AND MUSHROOM SCRAMBLED EGGS

Steps:

• In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.
• In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.
• Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

SAUSAGE, EGG, AND CHEESE SCRAMBLE

Steps:

• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
• While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.