Slow Scrambled Eggs with Mushrooms and Tomatoes
3 large organic eggs
knobs of butter
1 tablespoons olive oil
6 large white cap mushrooms
Finely chopped parsley
salt & pepper
1-2 Tablespoons of homemade brown butter
cherry tomatoes (optional)
For sautéed mushrooms:
Quickly rinse and dry the mushrooms, then slice them into even pieces.Put a pan on medium high heat, add a knob of butter and some olive oil. Add the mushrooms but don't overcrowd the pan(you may need to sauté the mushrooms in batches). Season with salt&pepper and set aside.Keep them warm.
For scrambled eggs:
Lower the heat (medium low)and add another knob of butter in the pan. Crack 3 eggs in a bowl and whisk really well until the yolks and whites come together. When the butter melts, pour the eggs in the pan and let them undisturbed for a few seconds. Then with a heat proof spatula start stirring - for large egg curds use a motion that covers as much surface area as possible. Smaller and faster movements will give you small egg curds. Continue stirring until they look almost set and custardy. Take them of the heat, season with salt and pepper and plate them up along with the sautéed mushrooms and the cherry tomatoes. The final touch is a drizzle,or more, of brown butter to give a nutty flavor and aroma (recipe follows). Finish the plate with some finely chopped parsley and enjoy:)
I made my own butter from scratch but you can take ready made butter and turn it into brown butter easily. Simply use a light colored bottomed pan and start melting the butter. as it starts foaming, swirl the pan occasionally to keep it cooking evenly. As soon as it turns into golden brown and smells nutty, move the pan off the heat and place the butter into a heat proof bowl leaving behind as much residue from the milk solids as possible.