1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (144g) Recipe makes 1 servings
Calories 279
Calories from Fat 216		(77%)
Amount Per Serving		%DV
	Total Fat 24.1g	37%
	Saturated Fat 12.0g	59%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 458mg		152%
Sodium 229mg		9%
Potassium 216mg		6%
Total Carbohydrate 2.2g		0%
	Dietary Fiber 0.3g	1%
	Sugars 1.1g
Protein 13.7g		27%
detailed view... how is this calculated?

people who like this recipe also like:

Portabella and Gouda Burger with Garlic Mayo

By: EdsGirlAngie

Easy Grilled Tex-Mex Burgers

By: Sue L

Greek Potatoes

By: Carol Bullock

Cajun Style Oven Fries

By: Sue L

Portabella Sizzling Saute

By: cbreezie904

Woodland Scrambled Eggs

Recipe #107120 | 10 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bill Hilbrich
Dec 29, 2004

Using sour cream adds some lightness to the eggs, but avoids the presence of free liquid that sometimes comes from using milk or water. Mushrooms are a natural flavor enhancer, so extra salt will not be needed. The set eggs could also be folded and stuffed like an omelet. Cooking is a Creative Sport.

SERVES 1 (change servings and units)

Ingredients

2 eggs
1 tablespoon sour cream
1/4 cup mushroom, diced (canned are ok)
1 tablespoon butter
1/4 teaspoon pepper

Directions

1
Melt the Butter in a frying pan.
2
Mix the rest of the ingredients together, and beat until smooth.
3
Pour into the pan, stir until the eggs are set.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Gomae - Japanese Style Spinach Salad

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Featured Reviews for This Recipe

From: Lakerdog2

On Jun 18, 2009

Yummy! I always put sour cream in my scrambled eggs, the texture is wonderful. The mushrooms were delish!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Nonie39

On Apr 17, 2008

Not a fan of this recipe. Was nothing special and I did not see where the sour cream did anything to the texture of the eggs. Probably won't make this again, sorry.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bergy

On May 8, 2005

I love using sour cream with my eggs, I agree it seems to give them a different consistency, a lightness . As you say Bill cooking is a creative sport so I chopped 2 slices of bacon browned it, removed almost all the fat added the mushrooms and when they were just beginning to brown added the egg mixture. Served with left over, cut oven fries browned on a pan Toast & Chipotle chutney - Thanks Bill for a lovely Sunday Brunch

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Callinectes Sapidus

On Mar 4, 2007

I went in search of your crockpot sweet and sour brisket recipe and found this along the way. I am eating it right now and it is marvelous!! Next time I'll put the cooked eggs over a piece of rye toast and melt cheese over that.This is certainly a new favorite!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews