This easy egg breakfast with cream of mushroom sauce is filling and savory. The flavor combinations of earthy mushrooms and cream is mouthwatering. I love to smother my omelettes with this delicious sauce.
Cream of mushroom sauce is thick and oh so tasty, especially on omelettes. I adore the earthy flavor and aroma of mushrooms with delectable dairy dressing. A dash of salt and pepper is the only seasoning you really need too.
This easy egg breakfast only requires 5 ingredients for the omelette. All you need is 6 large eggs, 1/2 tbsp salt, and 1 tbsp cornstarch. Additionally you will need 2 tbsp vegetable oil or butter to grease the pan.
Making omelettes are quick, simple, and nutritious. Eggs are packed with protein with zero carbohydrates. They also contain other vitamins and minerals such as selenium, zinc, and vitamin D. Also vitamin B6, B12, and A.
This easy egg breakfast is tasty and nutritious.
The cream of mushroom sauce is quite simple to make too. All you need is 1 cup sliced mushrooms, 3/4 cup full fat milk, and 1/4 cup heavy cream. Also 2 tbsp unsalted butter, 1/2 cup vegetable or chicken broth. Lastly you will require 2 tbsp cornstarch, 1 tbsp salt, and 1 tsp black pepper.
Start making this easy egg breakfast by cooking up the sauce. First melt the butter in a skillet over medium high heat.
Then add the mushrooms and cook for 5 minutes and they turn golden brown. Next add in the milk and cream. Stir it for about 10 more minutes until liquids start to thicken up.
The next step for the cream of mushroom sauce recipe is to add in the broth and stir again. Cook it down another 10 minutes then add the cornstarch and seasoning and fully whisk in the cornstarch. Then remove heat and cover the pan with a lid until it thickens!
This easy egg breakfast omelette with mushroom sauce takes less than an hour to cook. It’s affordable as well with an estimated cost of approximately $5. Furthermore it’s earthy, savory, nutritious, and delicious!
Cream Of Mushroom Sauce for Omelette
This easy egg breakfast with cream of mushroom sauce is filling and savory. The flavor combinations of earthy mushrooms and cream is mouthwatering.
- Ingredients For Sauce
- 1 cup sliced mushrooms
- 3/4 cup full fat milk
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup vegetable or chicken broth
- 2 tbsp cornstarch
- 1 tbsp salt
- 1 tsp black pepper
- Ingredients For Omelette
- 6 large eggs
- 1/2 tbsp salt
- 1 tbsp corn starch
- 2 tbsp vegetable oil or butter to grease the pan
Directions For Sauce
Start by melting butter in a skillet over medium high heat.
Add the mushrooms and cook for 5 minutes until golden brown
Add in the milk and cream and stir for about 10 more minutes until liquids start to thicken up and mushrooms continue to cook down
Add in the broth and stir again, cook another 10 minutes then add the cornstarch and seasoning, fully whisk in the cornstarch
Remove heat and cover the pan with a lid and allow to set as the sauce thickens
Directions For Omelette
Combine all the eggs in a large mixing bowl and whisk vigorously
Add the corn starch and salt and whisk again
Grease a medium frying pan and bring to a high heat
Pour 1/2 of egg mixture into the pan and reduce heat to medium and cook for 3 minutes
Fold the omelette in half and cook for another 3 minutes per side and move to a plate
This recipe makes 2 medium omelettes or 4 small omelettes
Serve sauce on the side or drizzle on top