Soft scrambled eggs, tender oyster mushrooms, sweet caramelized onions and spicy garlic scapes became an instant favorite for breakfast. My husband and I both enjoyed this meal very much and we didn’t share a single bite with the kids.
As I was writing this recipe, I realized that a few years ago, I had never laid eyes on the last three things in the title of this point. Well, technically, I had enjoyed caramelized onions many times, but I had never made them at home.
Since I started making caramelized onions in the crockpot last year, they have appeared in many every day dishes. They are my favorite vegetable to keep in the freezer. Simply thaw what you need and add it to just about any meal.
I couldn’t resist topping our eggs with minced garlic scapes as well. Garlic scapes are the tops of hard neck garlic. They are removed in the spring, in order to allow the garlic bulb to develop instead of just the curly green stem.
We were at our cabin this year, when my brother’s garlic scapes were ready to be cut. He brought over a large bag full of them and I’ve been playing with them all week.
Garlic scapes are very garlicky when raw, but the heat mellows dramatically when they are heated. I wanted just a tiny bit of a garlic bite to this dish, so I left them raw and tossed a very small amount of minced scapes on top of our eggs.
And last of all, check out these mushrooms! They were grown in a DIY mushroom growing kit that some friends gave to us. They were oyster mushrooms and the flavor was fantastic.
I’m so glad that I didn’t simply add them to a sauce or a soup. They were the highlight of this simple dish. If you don’t happen to have oyster mushrooms at your fingertips, use baby bellas or white button mushrooms.
This was such a simple and delicious breakfast; I know I’ll be making it again using different mushroom varieties in the future.
Scrambled Eggs with Oyster Mushrooms and Garlic Scapes
- 1 cup mushrooms chopped or sliced into bite size pieces
- 1/4 cup caramelized onions chopped well
- 1 garlic scape chopped very fine, about 1 teaspoon chopped (use chives, if scapes are unavailable)
- 4-5 eggs lightly beaten
- 1 tablespoon olive oil
- 1 tablespoon butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- In a large skillet, warm the oil over medium heat. Add the mushrooms and sauté until just tender (the time will vary depending on the mushroom variety). Add the already caramelized onions and stir to combine. Saute about a minute, just until the onions are warm. Remove mushrooms and onions to a small dish.
- Melt the butter in the same skillet over low heat. Add the eggs and gently stir only a few times as they slowly cook. This should only take a few minutes. Sprinkle with just a bit of salt and pepper. When the eggs begin to hold together, add the mushrooms and onions back to the skillet.
- Stir gently to combine and remove from the heat while the eggs are still a bit wet. They will finish cooking in the pan, in the time it takes to serve them. Top the plates with the garlic scapes just before serving. Enjoy!