Scrambled Eggs with Mushrooms

Ingredients:

• 4 large eggs
• 8-10 button mushrooms, sliced
• 2 tablespoons unsalted butter
• 1/4 cup milk
• Salt and pepper to taste

Instructions:

1. In a medium-sized non-stick pan, melt the unsalted butter over medium heat.
2. Add the sliced mushrooms to the pan and cook until they are soft and golden brown, about 5-7 minutes.
3. In a bowl, whisk the eggs and milk together until they are well combined.
4. Pour the egg mixture into the pan with the mushrooms.
5. Using a spatula, gently stir the eggs as they cook, scraping the bottom of the pan to form large, soft curds.
6. Cook the eggs until they are set, but still slightly runny, about 3-5 minutes.
7. Remove the pan from the heat and sprinkle with salt and pepper to taste.
8. Serve immediately, garnished with chopped fresh herbs or grated Parmesan cheese, if desired.

Verdict:

Scrambled eggs with mushrooms is a simple and delicious breakfast recipe that is perfect for busy mornings. The combination of soft, fluffy eggs and earthy mushrooms creates a satisfying and filling dish that will keep you energized and focused for the day ahead. Serve with crispy bacon, toasted bread, or fresh fruit for a well-rounded meal.