Steak House Scramble

Steakhouse Butter Scramble with Mushrooms and Green Onion (with or without the steak)

I like my scrambled eggs on the wet side. It’s a deal breaker when I see cooked eggs and the curdles are dense with tiny holes in them. I can tell just by looking those are not my jam. Yet it happens to the best of us. The simplest way I know to prevent that from happening is to cook the eggs on low heat for a good 20 minutes, depending on how many eggs you are using. More eggs = more time.

I turn them using a spatula from time to time to prevent the hard curdles from happening. Soft curdles are my jam. I find you can achieve great scrambled eggs by mixing in either milk, cream, or water. Similar to my method for making omelets, I beat the eggs lightly until just combined. If you have left over meat and want to use it for your scramble, go for it! If not, the Fireworks Steak House butter does not require meat to be present for its correct use. The sky is the limit there. I will say that mushrooms with the steak butter are one my favorite combinations. Go for one or the other or both, whatever you have on hand. Maybe all you have are onions. I bet it will be pretty darn good.

Steak (or not) and Eggs with Fireworks Steak House Butter

Serves 4-6 

9 eggs- room temp

1/8 c milk, water or cream

3 chopped green onion (scallion)

Large handful of fresh spinach, washed well and dried with a paper towel

1 portobello mushroom, rinsed, pat dry with paper towel, chopped in ½ in. cubes

¾ c. chopped leftover steak (optional)

1 Fireworks Steakhouse butter burst (2 ½ TBS) divided

½ tsp salt

1/8 tsp fresh ground pepper

Preparation:

Start by heating a 10 in skillet on low heat. Melt 1 tbs of butter in the pan. Toss in the mushrooms and saute' on medium heat for about 7 minutes. Meanwhile beat the eggs in a medium stainless steel mixing bowl until just until combined, add the water or dairy of your choice. Then pour into the skillet over the mushrooms and melted butter. Turn down the heat to low. Let the eggs set for a minute. Then fold with a spatula to incorporate all moisture. Add cooked steak and reheat stirring it into the eggs. Keep on low, stirring every few minutes. Lastly, add the spinach. Let it wilt by turning it with the egg mixture. The goal is to keep the eggs on the wet side. Don’t dry out over high heat. You’ll know they are ready to eat when the wet trail is gone from spatula and the spinach is wilted. Top with remaining butter and serve immediately.