French Scrambled Eggs with Smoked Salmon and Roasted Portobellos

French Scrambled Eggs with Smoked Salmon and Roasted Portobellos
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 portobello mushroom caps (about 12 oz)
  • 2 Tablespoons extra olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 eggs
  • 4 Tablespoons butter
  • 1 cup half and half
  • 1 1/2 Tablespoons chopped fresh tarragon
  • 4 oz. thinly sliced cold smoked salmon, cut into thin strips


1. Brush portabello caps with olive oil and season with teaspoon and 1/8 teaspoon ground black pepper. Place the portabellos on a baking sheet and put in a 400 F oven. After 10 minutes, flip the mushrooms over and cook for another 10 minutes. Remove from oven and keep warm.

2. Whisk eggs with remaining salt, remaining pepper, half and half, and tarragon.

3. Pour the eggs into a large sauce pan that is preheated with 1 Tablespoon of butter.

4. Cook the eggs over low heat while mixing frequently with a wooden spoon. Cook until it forms a delicate curd and is still creamy. Immediately remove from the heat and add remaining 3 Tablespoons butter. Stir in the butter which will prevent the eggs from overcooking.

5. To serve, slice some of the gills off of each portabello to make them flatter. Thinly slice the gills and reserve. Place a portabello on each plate. Top with eggs and then thinly sliced portabello and smoked salmon.
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