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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, crack the 2 large eggs and season lightly with salt and pepper. | 2. Using a non-stick pan over medium high heat, gently heat the olive oil and begin to sauté the mushrooms, seasoning with salt and pepper and tossing gently. | 3. It is important not to overcook the mushrooms. | 4. Once they have been sautéed for 2 to 3 minutes, add the butter then the eggs. | 5. Reduce heat to medium and gently work the scrambled eggs slowly from the outside of the pan to the centre. | 6. If the heat is too high, the eggs will be rubbery. | 7. Once the eggs start to take on the form of a scrambled-egg look, add the 35% cream & the chives. | 8. This is the final touch& slows down the cooking of the eggs to ensure that they will be soft and tender. | 9. Gently work in the cream for 10 to 15 seconds. | 10. Remove from heat and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
salt				-	-	-	-
pepper				-	-	-	-
olive oil	1/2	teaspoon		19.89	0.0	0.0	2.25
mushroom	1/2	cup	sliced chopped	-	-	-	-
butter	1/2	teaspoon		14.25	0.6548	0.4452	1.2
cream heavy	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.