Wild Mushroom Soft Egg Brunch

Steps

How to make it

Prep 7 min · Cook 10 min

1. Slice mushrooms 120 g; chop scallion 1 stalk; beat 2 eggs with a pinch of salt and black pepper.
2. Heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium-high until butter melts and small bubbles appear.
3. Add mushrooms; cook until they release moisture, then reduce to medium and dry 3–4 minutes until edges are lightly golden and fragrant.
4. Push mushrooms to the side, pour in eggs; over low heat slowly push into half-set curds (about 1–2 minutes).
5. Off heat, finish with residual warmth until eggs are silky, not fully set; top with scallion and black pepper.

Tips & storage

Make it easier

• For vegan, swap butter for olive oil.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best fresh; eggs toughen overnight.

Substitutions