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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan and add butter.
Saute chopped garlic in the butter until fragrant.
Add chopped onion and caramelize until golden.
Add chopped mushrooms and season with salt and pepper. Cook until mushrooms are tender.
Add cream, milk, and cheese. Stir until cheese is melted and mixture is creamy.
Season with dried oregano and mix well.
Crack in eggs and season with salt. Cook until eggs are set.
Garnish with chopped coriander and cheese.
Serve with buttery toast.
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Use 4-5 cloves of garlic as per taste.
Keep the salt low when seasoning the mushrooms, as the dish is seasoned again later.
Can I use fresh oregano instead of dried?
Yes, you can use fresh oregano. Use about 1 tablespoon of chopped fresh oregano.
What type of cheese works best?
A mild cheese like mozzarella or cheddar works well, but you can use your preferred cheese.
Can I substitute milk with a non-dairy alternative?
Yes, you can use almond milk or any other non-dairy milk as a substitute.
How do I know when the eggs are cooked?
The eggs are cooked when they are set and no longer runny.
Can I add other vegetables?
Yes, you can add vegetables like spinach or bell peppers for extra flavor.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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