The Washington Post

Scrambled Eggs With Mushrooms and Jamon

Scrambled Eggs With Mushrooms and Jamon 2.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Feb 26, 2019

In making a revuelto with mushrooms, it is important that all their moisture has been released and evaporated before adding the eggs. If not, the eggs will be watery and their texture nubby, as opposed to silky.

As revueltos are best prepared in smaller batches, this recipe serves two. To double the amount, cook the mushrooms, garlic and jamon together, remove half and prepare two revueltos with the eggs one after the other.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 4 large eggs
  • Salt
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 6 ounces mixed fresh mushrooms, cleaned and cut into quarters or sliced
  • 1 clove garlic, minced
  • 1 ounce dry-cured Spanish jamon, finely chopped (may substitute prosciutto)
  • Freshly ground black pepper
  • 1 tablespoon minced fresh flat-leaf parsley

Directions

Beat the eggs thoroughly in a mixing bowl. Season them lightly with salt.

Heat the oil over high heat. Add the mushrooms; cook for about 5 minutes, until their moisture has evaporated and their edges begin to brown.

Reduce the heat to medium; add the garlic and jamon. Cook for about 30 seconds, stirring continually, until the garlic is fragrant.

Pour the eggs into the pan. Cook, undisturbed, for 10 seconds, and then stir in six or eight large, generous sweeps around the pan with a wooden spoon, turning the eggs over, until the eggs are done but still quite moist, 30 seconds to 1 minute.

Divide between plates, lightly drizzle with oil, generously season with pepper and garnish with the parsley.

Serve right away.

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Recipe Source

Adapted from a recipe by author Jeff Koehler.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (using 1/4 teaspoon salt): 260


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 5g 25%

Cholesterol: 380mg 127%

Sodium: 830mg 35%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 19g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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