Creamy scrambled eggs with mushrooms sauteed in verjuice, quince paste and tomatoes

So one of the tricks to creamy scrambled eggs is not too much scrambling. Don’t overwork them in the frying pan, just gently fold them over a few times. For this dish I added a little cream so they were extra creamy.

For the mushrooms I sautéd them in a saucepan with olive oil until soft then added a couple of diced tomatoes, a teaspoon of quince paste and a dash of verjuice and simmered until it was nice a saucy.

Top with cracked pepper and a cheesy sprig of parsley. 😉




2 Comments Add yours

  1. PTR says:

    Mmmm, I’m sitting here trapped under a sleeping baby and getting hungry! I so endorse your cream suggestion. Scrambled eggs is great with a tiny dollop of pesto on top, or with some bocconcini folded through just before serving.

  2. idevour says:

    Mixing pesto through the eggs is also great. As is a little feta. 🙂 Hope the little one sleeps well.

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