From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your DailyInbox newsletter.


  • 1 onion, chopped fine
  • 2 tablespoons butter
  • 1/2 cup sliced mushrooms
  • 6 eggs
  • 2 tablespoons water
  • Pinch marjoram
  • Salt and pepper to taste


    Cook onion in butter until golden brown.  Add mushrooms and saute for a few minutes.  Break eggs into bowl and add 2 tablespoons water.  Beat lightly.  Pour egg mixture over onions and mushrooms, sprinkle with pinch marjoram, salt, and pepper and scramble slowly.

    SERVES: 4

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