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Scrambled Eggs and Mushrooms (1953)
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Servings
- 1.00 serving(s)
Categories
- Breakfast
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Scrambled Eggs and Mushrooms (1953) brings together 2 eggs, 2 teaspoons cold butter, cut in small pieces, 2 bacon, strips cut in small pieces in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 2 eggs
- 2 teaspoons cold butter, cut in small pieces
- 2 bacon, strips cut in small pieces
- 1 (4 ounce) can mushrooms, drained
- 2 teaspoons chopped onions
- salt
- pepper
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Instructions
Whip eggs and stir in butter.
Place bacon in a skillet and fry until crisp.
Remove bacon but leave drippings in pan.
Add mushrooms to drippings.
Cover and cook for 15 minutes.
Remove cover and cook until browned.
Stir bacon pieces and onion into egg mixture.
Add egg mixture to hot pan and cook stirring, until eggs are set and cooked to your liking.
Season to taste.
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