5 from 1 vote
Scrambled Eggs with Oyster Mushrooms and Garlic Scapes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Breakfast
Servings: 3 -4 servings
Calories: 180 kcal
  • 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
  1. 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.
  2.  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.

  3.  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!