Did you know that 75% of people who think they dislike scrambled eggs have just never had them made properly?

It’s a startling statistic, isn’t it? For years, I counted myself among that majority. I’d endured rubbery, dry, and frankly, sad-looking eggs that bore no resemblance to the creamy, dreamy clouds I’d seen in food magazines. My journey to egg-cellence was a long one, filled with over-stirring and high-heat mishaps, until I finally unlocked the secret to creating the most luxurious, flavorful scramble imaginable. And friends, it all comes together in this, my absolute recipe for the best scrambled eggs with mushrooms and avocado.

This isn’t just breakfast; it’s a cozy weekend ritual, a quiet moment of self-care before the day begins. It’s the gentle sizzle of butter in the pan, the earthy aroma of mushrooms browning, and the vibrant green of a perfectly ripe avocado waiting on the side. It’s a dish that feels indulgent yet is deceptively simple to prepare, proving that the most satisfying meals often come from the humblest of ingredients.

So, if you’ve ever pushed a plate of lackluster eggs away, I invite you to come back to the table. Let’s wipe the slate clean and start anew. Let’s make the kind of scrambled eggs that make you want to linger over a second cup of tea, the kind that turn an ordinary morning into something truly special.

Scrambled Eggs with Mushrooms and Avocado

---

• Author: Dorothy Miler
• Total Time: 15 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

A nutritious and satisfying breakfast featuring fluffy scrambled eggs, sautéed mushrooms, and creamy avocado slices.

---

Ingredients

Scale 1x2x3x

• 4 large eggs
• 1/2 cup sliced mushrooms
• 1 ripe avocado, sliced
• 1 tablespoon butter
• 2 tablespoons milk
• Salt and pepper to taste
• Fresh parsley for garnish

---

Instructions

1. Heat butter in a non-stick skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes.
2. In a bowl, whisk eggs with milk, salt, and pepper until well combined.
3. Pour egg mixture over mushrooms in the skillet. Cook, stirring gently, until eggs are softly set, about 3-4 minutes.
4. Remove from heat and top with avocado slices. Garnish with fresh parsley and serve immediately.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Method: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 1/2 recipe
• Calories: 320
• Sugar: 2g
• Fat: 25g
• Carbohydrates: 9g
• Protein: 15g

The Ingredients for a Perfectly Cozy Morning

Gathering your ingredients is the first quiet ritual of a good breakfast. There’s something so comforting about lining everything up on the counter, knowing that in just a few minutes, it will transform into something warm and wonderful. Here’s what you’ll need for two generous servings.

• 4 large,
  free-range eggs: The star of the show! I truly believe happy hens make the best eggs, with gloriously golden yolks.
• A generous knob of unsalted butter (about 1 tablespoon): For that rich, classic flavour and a perfectly non-stick pan.
• A splash of whole milk or cream (about 2 tablespoons): This is my little secret for the creamiest, dreamiest texture.
• 150g of chestn
  ut or brown mushrooms, sliced: I love their earthy, nutty flavour, but any mushrooms you have on hand will do beautifully.
• 1 small clove of garlic, minced: Just a whisper, to make the mushrooms sing.
• 1 ripe but firm avocado: Look for one that yields just slightly to gentle pressure. We’ll slice it at the very end.
• A small handfu
  l of fresh chives, finely chopped: For a lovely, mild oniony freshness and a pop of green.
• Sea salt and freshly cracked black pepper: To taste, of course. I always use a flaky sea salt for finishing.

Let’s Make Some Magic

Now, for the fun part! This isn’t a recipe to rush. Put on your favourite quiet morning playlist, pour yourself a cup of tea, and let’s cook with intention.

1. First, let’
   s prepare our eggs. Crack them into a medium bowl, add your splash of milk or cream, and a good pinch of salt and pepper. Now, here’s my number one tip: whisk them just until the yolks and whites are combined. You don’t want to incorporate too much air; we’re going for creamy, not frothy. Set this lovely yellow mixture aside for now.
2. Next, place your favourite non-stick skillet over a medium heat and add that glorious knob of butter. Once it’s melted and just beginning to foam, toss in your sliced mushrooms. Let them cook, undisturbed, for a minute or two to get a little colour on one side. Then, give them a good stir and add the minced garlic.
3. Cook the mushrooms and garlic together, stirring occasionally, until the mushrooms are beautifully golden brown and have released all their moisture. This should take about 5-7 minutes. The smell at this stage is absolutely heavenly! Once they’re done, scoop them out of the pan and onto a clean plate.