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Mushroom Spinach Scrambled Eggs

Mushroom spinach scrambled eggs with fluffy, silky curds folded with sautéed mushrooms and wilted spinach, then finished with melting goat cheese. Served on toasted sourdough for a quick breakfast that tastes rich and creamy without being fussy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mushrooms and spinach
  • 1.5 cup cremini mushrooms sliced
  • 2 tbsp butter divided
  • 2 cup baby spinach
  • 2 clove garlic minced
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Eggs
  • 4 eggs large
  • 2 tbsp whole milk or cream
  • 2 oz goat cheese crumbled
  • 0.25 fresh chives or thyme for garnish
  • 0.5 toasted sourdough for serving

Equipment

  • 1 cast iron skillet

Method
 

Sauté the mushrooms and wilt the spinach
  1. Melt 1 tablespoon butter in a skillet over medium-high heat, then add sliced cremini mushrooms and cook for 4–5 minutes until golden.
  2. Add minced garlic and baby spinach and cook until the spinach is wilted.
  3. Season the mushroom-spinach mixture with salt and black pepper to taste, then transfer it to a plate.
Scramble the eggs
  1. Whisk eggs with whole milk or cream, salt, and black pepper until the yolks and whites are fully combined.
  2. Melt the remaining butter in the same pan over medium-low heat, add the eggs, and cook slowly, pushing the eggs gently with a spatula every 30 seconds for very soft, silky curds.
  3. Remove the eggs from heat while still slightly underdone and fold in the mushroom-spinach mixture.
  4. Top with goat cheese crumbles, fresh chives or thyme, and serve immediately on toasted sourdough.

Notes

For the softest curds, keep the heat at medium-low and stop cooking as soon as the eggs look glossy but are still slightly underdone; they finish setting off-heat. Store leftovers in the fridge up to 3 days in a sealed container and rewarm gently; freezing is not recommended for best texture. For a dairy-light option, use lactose-free milk or a lactose-free cream and crumbled lactose-free goat cheese.