Champignon Scrambled Eggs

Cook: 25 min

If there’s something I don’t like to eat, that must be eggs. I stopped eating them at the age of 10, although I used to adore them before.

When I was a little girl, I’d go to sleepovers at my grandma’s, where she’d always make me some sunny-side up eggs, the way that made yolk melt. 

My dad used to prepare an amazing omelet for me every other day, too.

Fast forward 20-something years, and situation is quite a bit different – not only that I don’t eat them - everything I usually prepare contains no traces of eggs. :)

I found a way to eliminate eggs from my diet, so my cooking workflow became more creative and resourceful. 

Anyways, there’s a reason why I wanted to share this scrambled egg recipe. 

These scrambled eggs are the only dish that contains eggs that I can eat, since the combination of vegetables and spices is very tasty, so for me it doesn’t feel like eating eggs. 

Recipe can be used to prepare any meal of the day – be it breakfast, lunch or a nice treat for the dinner. :)

  • #1@ tbsp olive oil
  • #1@ pcs (#100@ g) red onion
  • #1@ pcs (#40@ g) smaller leek
  • #1/4@ tsp salt
  • #8@ pcs (#150@ g) smaller champignons
  • #1/4@ tsp salt
  • #2@ tbsp cold water
  • #5@ pcs free-range eggs
  • #1/2@ tsp ground sweet paprika
  • #1/4@ tsp pepper
  • #3@ tbsp (#45@ ml)
  • #2@ pinch(es) fresh parsley

Put olive oil to medium heat in pan of ~30 cm in diameter.

Finely chop onions and leek and put them together in the pan.

Stew for 5 minutes, season with salt and keep stewing until they become golden-brown in color.

Add champignons and stew them together with onions for about 10 minutes until they become golden-brown.

Season champignons with salt and pour water over them.

Add eggs and spices to the pot of XY dimensions and scramble them well.

Pour eggs into the pan at medium heat - slowly stir them, until they stop being sticky.

Cook eggs until they become golden-brown in color on the lower side.

Once they’re done, season them with parsley.


● make scrambled eggs using other kinds of vegetables

● alongside champignons, and other types of mushrooms such as: ceps, oyster mushrooms, chanterelles

● serve pastries or bread alongside scrambled eggs

● replace olive oil with butter