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Creamy Mushroom Spinach Scrambled Eggs

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A simple, nourishing breakfast featuring creamy scrambled eggs with sautéed mushrooms and fresh spinach, enriched with a splash of cream for a luscious texture.

Ingredients

Scale
  • 4 large eggs, preferably free-range or organic
  • 2 tablespoons (30 ml) heavy cream or creme
  • 1 cup (30 g) fresh spinach, loosely packed, washed and roughly chopped
  • 1 cup (70 g) sliced cremini or white button mushrooms
  • 1 tablespoon (14 g) unsalted butter
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 small clove garlic, minced (optional)
  • Small handful of chopped fresh parsley or chives for garnish (optional)

Instructions

  1. Slice 1 cup (70 g) of mushrooms thinly, chop 1 cup (30 g) fresh spinach roughly, and mince 1 small garlic clove. Crack 4 large eggs into a bowl.
  2. Add 2 tablespoons (30 ml) of heavy cream to the eggs. Whisk gently until the mixture is smooth and slightly frothy. Season lightly with salt and pepper.
  3. Heat 1 tablespoon (14 g) of unsalted butter in a nonstick skillet over medium heat. Once melted and shimmering, add the mushrooms and garlic. Cook for 5-6 minutes, stirring occasionally, until mushrooms are golden and moisture has mostly evaporated.
  4. Toss the chopped spinach into the pan with mushrooms. Stir and cook for another 1-2 minutes until the spinach wilts but remains bright green. Remove the pan from heat temporarily.
  5. Reduce the stove to low heat. Pour the egg and cream mixture over the warm mushroom-spinach mix in the skillet. Let it sit undisturbed for about 20 seconds until edges start to set.
  6. Using a silicone spatula, slowly push the eggs from the edges toward the center, forming large soft curds. Continue this gentle folding motion every 20 seconds for about 3-4 minutes until the eggs are mostly set but still creamy and a little glossy. Avoid overcooking or stirring too vigorously.
  7. Season with extra salt and pepper if needed. Sprinkle fresh chopped parsley or chives on top for garnish.
  8. Serve immediately while still warm and creamy.

Notes

Cook eggs low and slow to keep them creamy and soft. Avoid over-stirring. Use a silicone spatula to prevent scratching cookware. For dairy-free, substitute cream with coconut or cashew cream. Mushrooms should be fresh and firm without slimy spots. Add cheese like feta or Parmesan at the end for extra flavor.

Nutrition

Keywords: scrambled eggs, creamy eggs, mushroom eggs, spinach eggs, easy breakfast, cozy breakfast, healthy breakfast, quick breakfast

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