Recipe: Lightly Scrambled Eggs with Cream, Thyme, and Cilantro Oil

Lightly Scrambled Eggs by Harvest Vine

Harvest Vine in Seattle makes a brunch worth the two and a half hour drive from Vancouver. Yes, that happened.

Of all the gorgeous, Spanish tapas-style dishes on their menu, the Lightly Scrambled Eggs with button mushrooms, onion confit and thyme, was the best. Here’s my go at it.


  1. 3 free range eggs (they are so much more flavourful than caged)
  2. 1/2 c. coarsely chopped button mushrooms
  3. 1 tbsp. olive oil
  4. 2 tsp. freshly chopped garlic
  5. 1 to 2 sprigs fresh thyme
  6. Handful of cilantro
  7. Big splash of cream
  8. Cilantro oil (optional)
  9. Salt and pepper
  10. Baguette


  1. Heat olive oil in a pan, add garlic til slightly browned
  2. Add mushrooms, season with salt and pepper, sautee until soft, then set aside
  3. In a small bowl, beat eggs with cream and thyme
  4. Cook eggs in a pan on medium low heat, season with salt and pepper, stir constantly to avoid over-cooking
  5. Add mushrooms to eggs, then remove pan from heat when eggs’ texture is pudding-like.
  6. Finish with cilantro and drizzle with cilantro oil
  7. Serve with toasted, olive oil-brushed wedges of baguette
Tweet at me if you have any questions –> @erin_ireland


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