Simple Savory Scrambled Egg

In my recent post I rambled on about how hectic my morning routine is, and my bad habit of skipping breakfast. This week, my mindset is a little different since it’s school holidays and we don’t need to get out the house – so scrambled egg to the rescue!

It doesn’t really matter if you have to rush out early or not, this Savory Scrambled Egg recipe is quick and easy, tastes amazing and will definitely give you your morning nutrition in no time.

Easy Savory Scrambled Egg

 

I was inspired by the brilliant Sam Linsell and her Menemen Eggs (Turkish Scrambled Egg) post, and since I am a bit of an egg snob I simply had to try it out.

Here is the thing with me and eggs.

I don’t like runny egg yolk.  Shock.  Horror.

No, but seriously.  

I ask for scrambled egg EVERY SINGLE TIME we go out for breakfast.  I like fried eggs on toast though, but the egg must be crispy along the edges and you guessed it, the yolk cooked.  As in no yellowy runny bits.  

What a weirdo, right?

There goes any attempt at mastering Eggs Benedict. 

Easy Savory Scrambled Egg

So since I’ve been living off of smoothies and rather unimaginative scrambles, I needed a little change in routine and I felt I needed to make a tasty savory version.

I used what I had in the fridge – mushrooms, onion, yellow pepper, green pepper, fresh thyme and Parmesan. It was really delicious.

Savory Scrambled Egg

How do you love your eggs?

 

Print Recipe
Simple Savory Scrambled Egg
An easy Savory Scrambled Egg recipe made with duxelle, yellow and red peppers with Parmesan and fresh thyme.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course breakfast
Prep Time 10 min
Cook Time 10 min
Servings
servings
Ingredients
Course breakfast
Prep Time 10 min
Cook Time 10 min
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large saucepan heat the butter and olive oil and saute the finely chopped mushroom and onion for a few minutes. Add the nutmeg and mix.
  2. Add the peppers and saute with the mushrooms and onions for another 4 minutes. Season with salt and black pepper.
  3. Add the eggs, and cook the scramble through using a wooden spoon to mix while cooking.
  4. Remove from heat, dish up and season with fresh thyme and generous amounts of Parmesan. Serve with crusty bread.
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