Eggs à la Italienne
Eggs à la Italienne offers a comforting and satisfying breakfast or brunch option with a touch of Italian flair. This simple dish combines creamy eggs with savory mushrooms, spaghetti, and fresh parsley, creating a rich and flavorful experience. Serve this elegant dish immediately for a delightful and quick meal.
Ingredients
- 5 count Eggs
- 1 cup Whole milk
- 1/2 cup Cooked spaghetti, chopped
- 1 tablespoon Butter
- 1/2 cup Fresh mushrooms, sliced
- 1 teaspoon Fresh parsley, chopped
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon White pepper (Quantity estimated (not specified in original recipe))
Instructions
- 1Melt the butter in a pan over medium heat. Add the sliced mushrooms and sauté until softened, about 5 minutes.
- 2Add the milk and chopped spaghetti to the pan with the mushrooms. Heat thoroughly.
- 3In a separate bowl, beat the eggs. Add the beaten eggs to the pan. Stir and cook until the eggs have thickened. Add the parsley, salt, and white pepper. Serve immediately.