Delicious and satisfying enough for weeknight dinners
This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weeknight dinner, my mouth salivating as I cook at the stove.
A one-stop meal loaded with protein and nutrients
Delicious as it is, this scramble is far more than a guilty pleasure. It’s a one-stop meal that’s loaded with protein and nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full, while supplying good energy for hours to come.
A feat that’s hard to beat!
Food & wine pairing: For dinner, Pinot Noir with shiitake scrambled eggs
If, like me, you sometimes crave these savory scrambled eggs for a cozy dinner, then a glass of Pinot Noir is absolutely marvelous with it.
Scrambled eggs with shiitake, Swiss chard & fingerling potatoes
serves 4
active time: 45 min
For the eggs
- 10 extra large eggs
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 4 oz (115 g) aged fontina, cheddar or gruyère – coarsely grated (1 1/2 cups)
For the vegetables
- 12 oz (340 g) fingerling potatoes – unpeeled and left whole
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 8 oz (225 g) shiitake mushrooms – stems trimmed at the base of the caps and cut in 1/4″ slices
- 2 large garlic cloves – skinned and finely chopped
- 1/4 teaspoon red chili pepper flakes
- 8 oz (225 g) Swiss chard – leaves torn in 2″ pieces, stems discarded
- sea salt to taste
- freshly ground black pepper to taste
- Step 1: Place the eggs in a medium bowl and lightly whisk. Add the salt, pepper and grated cheese. Whisk until well blended. Set aside.
- Step 2: Place the potatoes in a medium heavy-bottomed pot and fill with enough water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 8 to 10 minutes until tender. Drain and let cool for a few minutes, then cut in 1/2” pieces. Set aside.
- Step 3: Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the mushrooms. Toss well and sauté for 5 to 6 minutes until golden, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.
- Step 4: Return the skillet to the stove over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the potatoes. Toss well and sauté for 6 to 8 minutes until golden-brown, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon, again leaving as much oil in the pan as possible.
- Step 5: Return skillet to the stove over high heat. Add the remaining tablespoon of olive oil, the garlic and red pepper flakes. Stir well and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté for 2 to 3 minutes until the chard is wilted. Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well and sauté for 1 to 2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove pan from heat and serve immediately.
wonderful photography, inviting pictures for this dish, the mushrooms are a nice touch, have made varieties of this dish before but never with mushrooms, thank you for sharing this
You are most welcome, Sabrina! Thank you for your kind words…
Now that’s a delicious way to get your greens! This is a breakfast must! Love it!
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This looks fantastic Viviane. Your dishes are not only pretty but healthy too just like this one! Well done as always! Have a nice day!
Sandra, thank you dear… You’re always so sweet! Have a good (and delicious!) day too…
I like this dish because you can eat it any time of the day. It’s quick and it looks delicious.
This is my kind of breakfast dish (or lunch our dinner too), and looks absolutely delicious! I love making a big batch of scrambled eggs with different veggies and cheese, and your combo here sounds fabulous. Definitely going to make this!
EA-The Spicy RD, Thank you for stopping by and for your wonderful comment.
I love having breakfast for dinner! Actually, I’m normally too lazy and too much in a hurry to do a proper breakfast for breakfast.
I can sympathise Katie… Perhaps Sunday is the exception since I usually eat breakfast at noon!
Looks delicious on this cold snowy morning. Staying in so I might as well cook some up! Thank you!
This is my type of meal! Satisfying and mouthwatering!
Your scrambled eggs went to whole another level! Very tasty recipe and I love every single ingredient that you used..
Thanks for sharing and have a wonderful weekend!!!!
Thank you Sandra! I hope you had a lovely weekend too…
I love scrambled eggs and it is always great to throw different things in. I am so glad you stopped by my blog yesterday Viviane. That allowed me to swing by yours and I will tell you now that I will be back often. So nice to meet you!!
I enjoyed visiting your blog Steve! Thank you so much for your wonderful comment.
Perfect timing for this recipe. We have a birthday brunch tomorrow for my husband, and this will be an impressive contribution. Thank you!
These look amazing! When I do a scramble, I never look beyond the traditional additions! Thanks for opening my eyes!
This looks and sounds amazing, Viviane. I would have to cut it down because no way would my husband and kids eat it since it has *gasp!* something green in it lol as well as mushrooms but oh my, I can see enjoying this myself as a weekend treat for dinner.
Janet! Your comment made me smile – thank you… No kids in our family (only nieces who do dare to nibble on green-things), but thanking my lucky stars that my hubby eats everything I put in front of him!
Cheesy eggs with mushrooms? What’s not to like? LOVE both the look and sound of this yummy dish!
Indeed dear Liz!
Kiri! Thank you so much… Yummy and creamy it definitely is!
Wow, this is one of the most gorgeous dishes Ive seen in a while – glorious colors, and it looks so yummy and creamy!
This sounds fantastic! What a great dish! Definitely bookmarking this 🙂
xx
Katie {Epicurean Mom}
Thank you Katie… Posting this recipe just now made me crave a bowl!