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Scrambled eggs with mushrooms and onion
Wild or button mushrooms cooked in butter with onion and caraway, then scrambled with eggs and topped with chives. Serves 4 with bread.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Scrambled eggs with mushrooms and onion is a traditional dish made with fresh mushrooms: cook the mushrooms in butter with onion and caraway, then pour in beaten eggs. Ready in about 40 minutes, it is served with bread for breakfast or dinner.
Use only wild mushrooms you can confidently identify as edible; otherwise, use button mushrooms.
Ingredients
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Instructions
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Clean the mushrooms
Clean the mushrooms with a knife and brush. If needed, rinse them briefly and dry immediately. Cut them into slices or smaller pieces.
Soften the onion
Melt the butter in a large skillet over low heat. Add the finely chopped onion and cook until translucent.
Cook the mushrooms
Add the mushrooms and caraway seeds and cook, stirring occasionally, for 15 to 20 minutes, until the liquid has evaporated and the mushrooms begin to brown. Cook wild mushrooms thoroughly.
Add the eggs
Beat the eggs with salt and pepper and pour them over the mushrooms. Cook over low heat, stirring constantly, for 2 to 3 minutes, until the eggs are set but still moist. Add more salt to taste.
Serve
Sprinkle with chopped chives and serve immediately with bread.
Tip: For larger quantities of mushrooms, cook them in two batches or in two skillets. A thin layer allows the water to evaporate faster so the mushrooms brown rather than boil.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 336 kcal
- Protein
- 18 g
- Carbohydrates
- 29 g
- of which sugars
- 5.6 g
- Fat
- 17 g
- of which saturates
- 7.8 g
- Fiber
- 4.5 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hubová smaženica s vajcami a cibuľkou
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