Mushroom and avocado scrambled eggs

Mushroom and avocado scrambled eggs offer a balanced breakfast, blending earthy mushrooms with creamy avocado for a nutritious start. This quick recipe features whisked eggs, sautéed mushrooms, and fresh chives.

10 Feb 2026
Cook time 10 min
Prep time 5 min

Ingredients:

1 tbsp light sour cream
2 eggs
1 dash salt
2 tsp butter
1 tbsp chives
1 dash black pepper
1/2 cup mushrooms
1/4 avocado

Mushroom and avocado scrambled eggs are a delicious and nutritious breakfast option that combines the earthy flavor of mushrooms with the creamy texture of avocado. This recipe is easy to prepare and perfect for starting your day with a balanced meal rich in protein, healthy fats, and vitamins.

Instructions:

1. Prepare Ingredients: Gather all the ingredients. Slice the mushrooms and chop the chives if not already done. Cube the avocado.

2. Whisk Eggs and Sour Cream: In a bowl, crack the 2 eggs and add the 1 tbsp of light sour cream. Add a dash of salt and mix until the eggs and sour cream are well combined. Set aside.

3. Cook Mushrooms:
- Heat a non-stick skillet over medium heat.
- Add 2 tsp of butter to the skillet. Once melted, add the sliced mushrooms.
- Cook the mushrooms until they are tender and golden brown, about 5 minutes. Stir occasionally.

4. Scramble the Eggs:
- Reduce the heat to medium-low.
- Pour the egg mixture into the skillet with the mushrooms.
- Let the eggs sit for about 10 seconds, then gently stir with a spatula, bringing the eggs from the edges to the center.
- Continue to cook, stirring occasionally, until the eggs are softly scrambled and slightly runny in places. This should take about 2-3 minutes.

5. Add Avocado and Chives:
- Gently fold in the cubed avocado and chopped chives into the scrambled eggs.
- Season with a dash of black pepper to taste.

6. Serve:
- Once the eggs are fully cooked but still soft and creamy, remove from the heat.
- Serve immediately on a plate.

Mushroom and avocado scrambled eggs are not only a delightful combination of flavors and textures but also a powerhouse of nutrients. With simple ingredients and easy cooking instructions, this recipe is perfect for any breakfast or brunch. Enjoy this dish on its own or pair it with whole-grain toast for a complete meal that will keep you energized throughout the day.

Mushroom and avocado scrambled eggs FAQ:

What is the best way to know when the eggs are done cooking?

The eggs are done when they are softly scrambled and slightly runny in places. Remove them from heat once they are still creamy, as they will continue to cook slightly from residual heat.

Can I substitute sour cream for another ingredient?

Yes, you can substitute light sour cream with Greek yogurt or heavy cream for a similar creamy texture. However, flavor may vary slightly.

How should I store leftover scrambled eggs?

Store leftover scrambled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

What type of mushrooms is best for this recipe?

You can use any mushrooms you like, such as button, cremini, or shiitake. Each will add a unique flavor and texture to the dish.

What pan size is ideal for cooking these scrambled eggs?

A medium-sized non-stick skillet (around 8-10 inches) is ideal for cooking the mushrooms and scrambling the eggs to ensure even cooking and easy stirring.

Cooking Tips:

- For a richer flavor, use a variety of mushrooms, such as cremini, shiitake, or portobello.

- Make sure the mushrooms are thoroughly cooked before adding the eggs to avoid excess moisture in the scramble.

- Whisk the eggs well with the sour cream to ensure a creamy and smooth texture.

- Cook the eggs on low to medium heat to prevent them from becoming rubbery.

- Garnish with extra chives or a few slices of avocado for an added touch of freshness.

Nutrition Facts

1 Servings
Calories 330kcal
Protein 16g
Carbohydrates 8g
Fiber 3.80g
Sugar 1.37g
Fat 27g

Mushroom and avocado scrambled eggs