Soft scrambled eggs, tender oyster mushrooms, sweet caramelized onions and spicy garlic scapes became an instant favorite for breakfast. My husband and I both enjoyed this meal very much and we didn’t share a single bite with the kids.
As I was writing this recipe, I realized that a few years ago, I had never laid eyes on the last three things in the title of this point. Well, technically, I had enjoyed caramelized onions many times, but I had never made them at home.
Since I started making caramelized onions in the crockpot last year, they have appeared in many every day dishes. They are my favorite vegetable to keep in the freezer. Simply thaw what you need and add it to just about any meal.
I couldn’t resist topping our eggs with minced garlic scapes as well. Garlic scapes are the tops of hard neck garlic. They are removed in the spring, in order to allow the garlic bulb to develop instead of just the curly green stem.
We were at our cabin this year, when my brother’s garlic scapes were ready to be cut. He brought over a large bag full of them and I’ve been playing with them all week.
Garlic scapes are very garlicky when raw, but the heat mellows dramatically when they are heated. I wanted just a tiny bit of a garlic bite to this dish, so I left them raw and tossed a very small amount of minced scapes on top of our eggs.
And last of all, check out these mushrooms! They were grown in a DIY mushroom growing kit that some friends gave to us. They were oyster mushrooms and the flavor was fantastic.
I’m so glad that I didn’t simply add them to a sauce or a soup. They were the highlight of this simple dish. If you don’t happen to have oyster mushrooms at your fingertips, use baby bellas or white button mushrooms.
This was such a simple and delicious breakfast; I know I’ll be making it again using different mushroom varieties in the future.
Scrambled Eggs with Oyster Mushrooms and Garlic Scapes
Ingredients
- 1 cup mushrooms chopped or sliced into bite size pieces
- 1/4 cup caramelized onions chopped well
- 1 garlic scape chopped very fine, about 1 teaspoon chopped (use chives, if scapes are unavailable)
- 4-5 eggs lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon butter
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large skillet, warm the oil over medium heat. Add the mushrooms and sauté until just tender (the time will vary depending on the mushroom variety). Add the already caramelized onions and stir to combine. Saute about a minute, just until the onions are warm. Remove mushrooms and onions to a small dish.
- Melt the butter in the same skillet over low heat. Add the eggs and gently stir only a few times as they slowly cook. This should only take a few minutes. Sprinkle with just a bit of salt and pepper. When the eggs begin to hold together, add the mushrooms and onions back to the skillet.
- Stir gently to combine and remove from the heat while the eggs are still a bit wet. They will finish cooking in the pan, in the time it takes to serve them. Top the plates with the garlic scapes just before serving. Enjoy!
Jenn says
You keep posting breakfasts like this and I might show up at your door!! 🙂
Joanne says
These are not your average scrambled eggs that's for sure! I love all these fun ingredients that you mixed in. I'd never heard of garlic scapes or tasted oyster mushrooms before a few years ago but now I'm hooked!
Athena @ Lifes Abundant Adventures says
Seriously!?! I want to hang out in your kitchen for a day! You think up the coolest stuff. 🙂
Big Dude says
I might eat that. Or as you can imagine, I'd be in there with both feet. I'd read last year about using the garlic scapes and had forgotten. When mine make them soon, I'll be sure and try them.
sweetcarolinescooking.com says
Gourmet scrambled eggs…yes please! This puts my breakfast this morning to shame. 😉
Isobel Higley says
I like the sound of this very much indeed. Will have to try this for sure, but I might add bacon to mine. It will be like a cooked breakfast all in one! You have an awesome blog by the way, such original ideas. 🙂
Words Of Deliciousness says
I love eggs with mushroom and onions. Looks so yummy!
Clayton says
No onions in ingredients. A bit confused
Mary says
Thanks for catching that. I’ve corrected it to say caramelized onions.
Susan musonda says
Would love to learn more about cooking and baking
Fat Top Farm says
Looks delicious! Would you mind if we linked to your recipe in our blog? We are a small mushroom farm located in Arkansas.
Mary Younkin says
You are welcome to link to the recipe. I’m glad you like it!
Sara says
Just came here to say those weren’t Oyster mushrooms. Your kit must have been mislabelled, because those look a lot more like Dryad’s Saddle aka Pheasant Back aka Polyporus squamosus. A different species, but still a delicious edible mushroom! True Oyster mushrooms are smooth on top, and go well with Asian recipes. =)
Mary Younkin says
That’s fascinating! Thanks for the info, Sara.
Maura says
Excellent!! I had picked up some pink oyster mushrooms at a farmers market, they added so much flavor to the dish, topped with chives.
Mary Younkin says
I’m so happy to hear that you enjoyed the eggs. I adore oyster mushrooms!
Kelsey Neff says
Those look like pheasant back mushrooms
Mary Younkin says
That’s interesting. I’m not a mushroom expert, but I was told they were oyster mushrooms.
Ansui says
Loved this. I sautéed mushrooms with salt, pepper, thyme, and garlic, and followed the rest of the recipe as you laid it out. It was fantastic!
Mary Younkin says
Sounds delicious, Ansui.
James B Clack says
Phenomenal! This was the best use of our oyster mushrooms and a great start to the day. I also added some chopped red bell pepper and some torn-up spinach leaves. Perfect.
Mary Younkin says
I’m thrilled to here that you enjoyed the eggs. Now I’m craving oyster mushrooms again!
Lisa says
Very delicious, added a drop of sherry vinegar but otherwise perfect
Mary Younkin says
I’m so glad you’re enjoying the recipe! I need to get my hands on more oyster mushrooms soon. I love these eggs!