Scrambled eggs with mushrooms and Boursin cheese

Name: Scrambled eggs with mushrooms and Boursin cheese
Prep time: 5 min
Cook time: 10 min
Cuisine: Québécoise
Ingredients: 10 large eggs; 1/4 cup 3.25% milk; 150g Le Migneron cheese, grated (or other semi-soft cheese); 75g (1/2 package) Boursin cheese, garlic and fine herbs; 2 tbsp. butter; 1 shallot, finely chopped; 1 package (114g) shiitake mushrooms, sliced; Fresh chives for serving; Salt and freshly ground pepper

Preparation 5 min
Cooking 10 min
Freezing I do not suggest

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Ingredients

10 large eggs
1/4 cup 3.25% milk
150g Le Migneron cheese, grated (or other semi-soft cheese)
75g (1/2 package) Boursin cheese, garlic and fine herbs
2 tbsp. butter
1 shallot, finely chopped
1 package (114g) shiitake mushrooms, sliced
Fresh chives for serving
Salt and freshly ground pepper

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Preparation

In a large bowl, add eggs, milk and Le Migneron cheese, then season with salt and pepper. Beat with a whisk for 2 minutes. Crumble in Boursin cheese and mix gently. Set aside.
In a large non-stick skillet heated over medium heat, melt butter.
Add shallot and mushrooms and season with salt and pepper. Cook for 3 to 4 minutes, stirring. Reduce heat to low.
Add eggs and mix. Cook for 3 to 4 minutes, stirring gently with a heatproof maryse spatula, scraping the bottom in a circular motion. Remove eggs while still wet, as cooking will continue afterwards. Garnish with fresh chives!