I sure love eggs. And I know I’ve said it many, many times before and it still holds true.
Guess who else loves eggs? Corey from Learning Patience. (Psssst! She’s my Secret Recipe Club pick of the month!) In fact, when she started out a post by saying “Eggs are one of my favorite foods,” I knew we could be friends. Eggs are like wine or chocolate… it would be a sad life without them. So once I read her egg post, I knew I had to make the recipe she shared for eggs with thyme, mushrooms, leeks and parmesan. Sound delicious right? It was was. Normally I go for my standard and rather hurried plain egg scramble with avocado toast and fruit, but by adding just a few more ingredients it made breakfast feel so fancy. And there’s wine in it as well… so yeah better and fancier.
I’ve shared the recipe below with no real modifications other than increasing the amount of eggs and ingredients since 3 of us ate them. And be sure to check out Corey’s site – read her story, peruse her awesome list of recipes and watch her fun life. You can tell she loves it. Thanks SRC for sharing such a fun blog with me!
Eggs with Thyme, Mushrooms, Leeks and Parmesan
Recipe from here
- 1-2 tbsp butter
- 6 eggs
- 4 large mushrooms, diced
- 1 green onion, diced
- 1 large leek (cut length wise, then across)
- 1 sprig of fresh thyme, pulled of the stem
- splash of sauvignon blanc
- sea salt & pepper
- a couple shavings of Parmesan
- Heat a pan to medium heat and add 1-2 tbsp butter. Once the pan is heated and butter melted add the green onion, leek, mushrooms and thyme to the pan. Saute for 5-6 minutes, until the veggies are soft.
- Add a splash of white wine and allow to simmer for a few minutes.
- Add the eggs plus a pinch of sea salt and pepper to the pan. Stir to scramble the eggs.
- Once the eggs are just about done, turn off the pan, add the Parmesan ontop and cover for a minute.
- Serve and enjoy!
Do you love eggs? What is your favorite way to prepare them?