Simple Scrambled EGGS With WILD Mushrooms And Chorizo
- 5m Prep Time
- 7m Cook Time
- 12m Ready In
A quick and savory scramble with spicy chorizo, earthy wild mushrooms, and creamy eggs. Ready in under 15 minutes, perfect for a hearty breakfast or brunch.
Ingredients
- 29.6 ml olive oil
- 100 g chorizo diced
- 1 clove garlic crushed
- 175 g mixed wild mushrooms cleaned and diced
- 8 eggs beaten
- 29.6 ml double (heavy) cream
- 14.8 ml flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 122 mg
- Iron: 2.82 mg
- Magnesium: 26 mg
- Phosphorus: 288 mg
- Potassium: 382 mg
- Zinc: 2.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 29.6 ml double (heavy) cream
- sea salt
- freshly ground black pepper
Prepare
- Dice 100 g chorizo
- Crush 1 clove garlic
- 175 g mixed wild mushrooms, cleaned and diced
- Beat 8 eggs
- Chop 14.8 ml flat-leaf parsley
Let's Cook
-
Step 1.
Heat the olive oil in a non-stick frying pan over medium heat. Add the diced chorizo, crushed garlic, and cleaned diced wild mushrooms. Sauté, stirring occasionally, until the chorizo is browned and the mushrooms are softened, about 4–5 minutes.
-
Step 2.
Pour the beaten eggs into the pan with the chorizo and mushrooms. Cook over medium heat, stirring constantly with a wooden spoon, until the eggs are just set but still creamy, about 1 minute.
-
Step 3.
Remove the pan from the heat. Stir in the double cream and chopped flat-leaf parsley. Season with sea salt and freshly ground black pepper to taste. Serve immediately.