Golden Mushroom Breakfast Sauté with Soft Scrambled Eggs and Herbs

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Quick Ingredients

• 8 oz (225 g) cremini mushrooms, sliced 1/4 inch (6 mm)
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small shallot (about 2 tbsp), finely chopped
• 1 garlic clove, finely minced
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 4 large eggs
• 1 tbsp milk or heavy cream (optional, for softer scramble)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp lemon juice (optional, for finishing)

Do This

• 1. Heat a large skillet over medium-high until hot (about 375–400°F / 190–205°C surface temp if measured).
• 2. Add olive oil + 1 tbsp butter; sauté mushrooms in a single layer until deeply golden, 6–8 minutes.
• 3. Season with 1/2 tsp salt + pepper; add shallot, garlic, and thyme; cook 60–90 seconds.
• 4. Lower heat to low (about 250–275°F / 120–135°C surface temp); add remaining 1 tbsp butter.
• 5. Add eggs (whisked with remaining 1/4 tsp salt and optional milk/cream) and softly scramble 2–3 minutes, or fry eggs 2–4 minutes.
• 6. Finish with parsley, chives, and optional lemon juice; serve immediately.

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Why You’ll Love This Recipe

• Mushrooms cook until truly golden and savory, not watery or pale.
• Flexible eggs: softly scrambled for a creamy finish or fried for runny yolks.
• Fast, one-pan breakfast that feels hearty and special.
• Simple herbs and a little butter make it taste restaurant-level without extra work.

Grocery List

• Produce: cremini mushrooms (8 oz / 225 g), 1 small shallot, 1 garlic clove, fresh thyme (or dried), fresh parsley, fresh chives, 1 lemon (optional)
• Dairy: unsalted butter, milk or heavy cream (optional)
• Pantry: olive oil, kosher salt, black pepper

Full Ingredients

Mushroom Sauté

• 8 oz (225 g) cremini mushrooms, wiped clean and sliced 1/4 inch (6 mm) thick
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely chopped (about 2 tbsp)
• 1 garlic clove, finely minced
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper

Eggs (Choose One Style)

• 4 large eggs
• 1 tbsp milk or heavy cream (optional, recommended for extra-soft scrambled eggs)

Herb Finish

• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp lemon juice (optional, to brighten)

Optional for Serving

• 2 slices toasted sourdough or whole-grain bread
• Extra black pepper

Step-by-Step Instructions

Step 1: Prep your ingredients so the pan work is easy

Slice the mushrooms to an even thickness (about 1/4 inch / 6 mm) so they brown at the same rate. Finely chop the shallot, mince the garlic, and chop the parsley and chives.

If you’re making softly scrambled eggs, crack the eggs into a bowl now and whisk for 20–30 seconds until the whites and yolks are fully blended. Whisk in the optional milk or cream if using. Set aside.

Step 2: Preheat the skillet properly

Set a large skillet (10–12 inch / 25–30 cm) over medium-high heat for 2 minutes. You want a hot pan so the mushrooms brown instead of steaming. If you have an infrared thermometer, aim for a skillet surface temperature of 375–400°F (190–205°C).

Step 3: Brown the mushrooms until golden and savory

Add the olive oil and 1 tbsp of the butter. Once the butter melts and foams, add the mushrooms and spread them into a single layer.

Cook for 3 minutes without stirring to build deep color, then stir and continue cooking 3–5 minutes, stirring only occasionally, until the mushrooms are deeply golden with browned edges and most of their moisture has cooked off.

Step 4: Season and build flavor with aromatics

Sprinkle the mushrooms with 1/2 tsp of the kosher salt and the black pepper. Add the shallot and thyme, then cook for 60 seconds, stirring.

Add the garlic and cook for 30 seconds more, just until fragrant. (Garlic burns quickly; keep it moving.)

Step 5: Lower the heat so the eggs stay tender

Reduce the heat to low. If measuring, aim for about 250–275°F (120–135°C) skillet surface temperature. Add the remaining 1 tbsp butter and let it melt.

At this point, decide whether you’re doing softly scrambled eggs (creamy and delicate) or fried eggs (crisp edges, runny yolks). Both are great with the golden mushrooms.

Step 6: Cook the eggs (soft scramble or fried)

Option A: Softly scrambled eggs (recommended for a silky finish)
Pour in the whisked eggs. Using a silicone spatula, gently push the eggs from the edges toward the center, making slow folds. Keep the movement steady and gentle for 2–3 minutes until the eggs look mostly set but still glossy. Remove from the heat; they will finish setting from residual warmth.

Option B: Fried eggs (runny yolks, hearty feel)
Use a spatula to push the mushroom mixture to one side of the skillet. Crack the eggs into the open space. Season the eggs with a pinch of the remaining salt (use what’s left from the measured 1/4 tsp). Cover with a lid and cook on low until the whites are set, 2–4 minutes. For fully set yolks, cook 4–5 minutes.

Step 7: Finish with herbs and serve right away

Turn off the heat. Sprinkle parsley and chives over the eggs and mushrooms. Add the lemon juice (optional) for a bright, fresh lift that balances the butter and savory mushrooms.

Serve immediately, ideally straight from the skillet onto warm plates. If you like, add toast on the side to scoop up the mushrooms and eggs.

Pro Tips

• Don’t overcrowd the mushrooms: If your skillet is smaller than 10 inches (25 cm), cook the mushrooms in two batches so they brown instead of steam.
• Leave them alone at first: That first 3-minute undisturbed sear is where the best golden color comes from.
• Salt timing matters: Salt after the mushrooms start browning. Salting too early pulls out water and slows browning.
• For the softest scramble: Keep the heat low and pull the eggs while they still look slightly glossy.
• Want extra richness? Finish with an additional 1/2 tbsp butter stirred in right at the end (especially good for soft scramble).

Variations

• Cheesy version: Add 1/4 cup (25 g) grated Parmesan or 1/3 cup (30 g) crumbled goat cheese right after the eggs are cooked.
• Greens boost: Stir in 2 cups (60 g) baby spinach after Step 4 and cook 30–60 seconds until just wilted.
• Spicy and smoky: Add 1/4 tsp smoked paprika with the salt, or finish with a few dashes of hot sauce.

Storage & Make-Ahead

This dish is best fresh. If you want to prep ahead, cook the mushrooms (through Step 4) and refrigerate in an airtight container for up to 3 days. Reheat the mushrooms in a skillet over medium heat until hot, about 2–3 minutes, then cook the eggs fresh (Steps 5–7). Cooked eggs can be refrigerated up to 1 day, but the texture will firm up; reheat gently on low to avoid toughness.

Nutrition (per serving)

Approximate, based on 2 servings and softly scrambled eggs with butter and olive oil (without toast): 340 calories, protein 18 g, carbohydrates 6 g, fat 28 g, fiber 1 g, sodium 720 mg.