Creamy Egg Scramble with Mushrooms & Chives

Creamy Egg Scramble with Mushrooms & Chives
4 eggs
1 Tbs heavy cream
2 Tbs bacon grease
1/2 cup small crimini mushrooms
medium dice
1/4 tsp sea salt
plus more to taste
2 tsp chives
finely chopped
1 pinch ground black pepper
This ultra creamy egg scramble harnesses the nutrient superpowers of both eggs and mushrooms, keeping it low in calories but packed full of protein, omega-3, iron, magnesium and vitamins A, B & D. The chives enrich the flavor and add a pop of green, while cooking the eggs in bacon grease provides an added decadence and umami taste. It requires a little extra patience, but cooking the eggs on low heat, while continuously stirring, creates a scramble so creamy you'll find it hard to believe that there's no cheese required!
In a medium bowl beat eggs and cream together with a fork until well incorporated. Set aside.
Warm 1 Tbs bacon grease in a large skillet, preferably nonstick, on medium low heat. Add mushrooms and ¼ tsp salt. Sauté, stirring frequently, until soft (about 5 minutes). If mushrooms release any water pour it out. When mushrooms are cooked, remove them to a bowl and set aside.
Turn heat to low and add remaining bacon grease to the pan.
Pour in egg mixture and stir continuously with a rubber spatula for several minutes until small curds begin to form. Be sure to scrape up any bits of egg that may stick to the bottom and sides of the pan. Continue slowly stirring and developing the curds, until they begin to get more firm and eventually set.
When the eggs are just about done, add in the chives and mushrooms. Gently work together until well combined. Season with additional salt and pepper to taste. Garnish with any leftover chives.
source: An original recipe inspired by the slow cooked egg scramble technique.
This is a great egg recipe for a lazy weekend brunch when you have plenty of time to lovingly coax the creamy curds out of the eggs. Pairs well with avocado toast.

If you don't have any bacon grease handy, you could replace it with butter or ghee instead.

The diet direction for this recipe is building due to the high protein content and Omega-3 from the eggs.