Herbed Scrambled Eggs With Wild Mushrooms

Course : Eggs
Serves: 4
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8 ounces wild mushrooms -- assorted
2 tablespoons olive oil
1/4 teaspoon pepper -- freshly ground
8 large eggs
2 tablespoons whipping cream
2 tablespoons chives -- freshly snipped
1 tablespoons rosemary -- freshly snipped
1 tablespoons thyme -- freshly snipped
1/4 teaspoon salt
1/4 teaspoon pepper -- freshly ground
2 tablespoons butter

Preparation / Directions:

Remove stems from shitake mushrooms, if using. Quarter large mushrooms Cook mushrooms in olive oil over medium-high heat 4 to 6 minutes until tender; season with pepper. Set aside and keep warm. In a large mixing bowl beat eggs. Whick in cream and fresh herbs. Season with salt and pepper. In a large skillet, melt butter over medium heat. Pour in egg mixture and cook over low heat, stirring occasionally. When eggs are still glossy but not wet, spoon onto a warm serving plate and top with the cooked mushrooms.


Nutritional Information:

274 Calories (kcal); 24g Total Fat; (79% calories from fat); 11g Protein; 3g Carbohydrate; 400mg Cholesterol; 307mg Sodium

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