Soft Scrambled Eggs with Mushrooms, Chives and Fleur de Sel

Soft Scrambled Eggs with Mushrooms, Chives and Fleur de Sel

Serves 2

This straightforward dish lets the flavor of the finishing salt stand out. Experiment with different salts - the simplicity of the dish allows for full appreciation of the salt's delicate flavor. Scrambled eggs make an ideal weeknight supper, coming together quickly and needing no accompaniment other than a green salad.

  • 1 tablespoon unsalted butter
  • 1/4 cup finely chopped mushrooms
  • 2 tablespoons finely chopped fresh chives
  • 4 eggs, lightly beaten
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon Fleur de sel or other finishing salt
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Melt butter in a medium skillet. Sauté mushrooms for 3 minutes, then add chives and cook for another minute, until fragrant. Add eggs and black pepper. Cook eggs over very low heat, stirring constantly, until cooked to the desired doneness. Quickly add fleur de sel and scramble for just a few more seconds. Serve immediately.

Nutritional Info: 
Per Serving:Serving size: including 1/8 teaspoon finishing salt, 200 calories (130 from fat), 15g total fat, 7g saturated fat, 445mg cholesterol, 430mg sodium, 3g carbohydrate (0g dietary fiber, 1g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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