I will never be hired to name new products. I stared at these eggs while eating them and just could not come up with a clever name. I admire Tina from the Flourtrader blog. Her food has the best monikers. Well, never mind. These are some good eggs. And as a merely lukewarm egg fan, that’s saying something.
I only made enough for one. It was my lunch one day. So you will have to adjust the ingredients to suit the number you have dining with you. I used the second batch of shiitake mushrooms grown in my dining room. (The second batch was about 1/3 less than the first. I wonder if the trend will continue). As it was, these eggs were very mushroomy…that’s due to my lack of real egg enthusiasm.
What is it? Mushrooms sauteed in olive oil with garlic powder, onion powder and dried cilantro (all because I was too lazy that day to chop anything). Eggs were scrambled into the mushrooms with salt and pepper. The whole thing was topped with salsa, Mexican crema, and cheddar cheese.
- 1 cup sliced mushrooms
- 1 Tbsp olive oil
- ¼ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp dried cilantro
- 2 eggs, slightly beaten
- salt and pepper to taste
- ¼ cup salsa
- 2 Tbsp Mexican crema (or sour cream, but it’s different)
- 2 Tbsp shredded Cheddar cheese
- In a nonstick skillet, saute the mushrooms in the olive oil.
- Sprinkle with the garlic powder, onion powder and cilantro as they cook.
- When done, add the eggs and stir until the egg is cooked.
- Season with salt and pepper.
- Transfer to a plate and top with salsa, crema and cheese.