3 Egg Scramble Recipe

Prep eggs

Crack 3 large eggs into a bowl. Add 2 tablespoons whole milk, a pinch (about 1/4 tsp) of salt, and a few grinds of black pepper. Whisk until yolks and whites are fully combined and slightly frothy — this yields a tender scramble.

Heat a nonstick skillet over medium heat. Add 1/2 teaspoon olive oil (optional) and 1 tablespoon unsalted butter. When the butter foams but before it browns, add the sliced mushrooms.

Sauté mushrooms for 3–4 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with a pinch of salt. Push mushrooms to one side of the pan.

Add the chopped spinach to the cleared side of the pan and cook for 30–45 seconds until wilted. Stir spinach together with the mushrooms to combine and distribute heat evenly.

Reduce heat to medium-low. Pour the beaten eggs into the pan. Let eggs sit undisturbed for about 10–15 seconds until edges just begin to set.

Using a silicone spatula, gently push the set edges toward the center, allowing uncooked egg to flow underneath. Continue folding and moving the eggs in gentle strokes until they form soft curds and are still slightly glossy — about 1–2 minutes total. Avoid overcooking.

Remove pan from heat when eggs are mostly set but still slightly creamy. Sprinkle the grated aged cheddar over the eggs and fold once to distribute; residual heat will melt the cheese. Taste and adjust seasoning with remaining salt (total about 1 tsp) and 1/4 tsp freshly ground pepper as desired.

While eggs cook, toast 2 slices of sourdough in a toaster or on a hot skillet until golden and crisp (about 2–3 minutes per side in a skillet).

Spread the 1 teaspoon butter (or drizzle olive oil) over the hot toast so it soaks in. Keep warm or serve immediately with the scramble.

Place 1 cup seasonal mixed fruit in a small bowl. If using berries, toss with 1/2 teaspoon lemon juice and a tiny pinch of sugar if desired to brighten flavor. Serve chilled or room temperature alongside the scramble.

Divide the scrambled eggs, mushrooms, and spinach between plates. Top with chopped chives or parsley (1 tablespoon) and a few drops of hot sauce or a pinch of chili flakes to taste if using.

Serve with sourdough toast and the bowl of fruit. Enjoy immediately while eggs are warm and creamy.