Stanley Tucci’s Scrambled Eggs Are My New Favorite

I’ve been a Stanley Tucci fan for as long as I can remember, and his recent forays into the social media food world have only endeared him to me more. The beginnings of his foodie status go much further back to 1996, when the movie Big Night provided the first inklings of his obsession with Italian cooking. Over a decade later, he followed up his performance in 2009’s Julie & Julia with two of his own cookbooks. 

More recently, Tucci went viral for his shaken Negroni, and he’s since hosted two seasons of a food and travel show, “Searching for Italy,” on CNN. But I’ve always been a fan of his charming home videos. One of them caught my eye when I was looking back at his Instagram from last spring, when he made a delicious-looking scramble of eggs, spinach, and mushrooms topped with freshly grated “Parmigiana,” as he likes to say with a twinkle in his eye.

He only shows the finished scramble all plated up and ready to be scooped onto bread for sandwiches, but it’s such a straightforward dish that I didn’t have any worries about replicating it on my own stove without a recipe.

How To Make Stanley Tucci’s Scrambled Eggs

Eggs, spinach, and mushrooms are all included in one of my childhood favorite dishes, Joe’s Special, so I knew right away that I was going to enjoy this similar but simpler scramble. I started by heating some olive oil and butter in a large skillet and sautéing sliced cremini mushrooms, as well as beech mushrooms separated out into single stems.

Once they were browned, I removed them from the pan, added more olive oil and butter, and quickly wilted a few handfuls of baby spinach. Finally, reserving the spinach on a plate, I added—you guessed it—more olive oil and butter, and gently scrambled some eggs. I seasoned each component as I went with salt to taste. 

Once the eggs were just cooked, I tossed the mushrooms and spinach back into the skillet and gently folded everything together. To serve it, I toasted a slice of focaccia, piled the scramble on top, then finished it with freshly grated Parmesan and black pepper. 

Why Stanley Tucci’s Scrambled Eggs Are So Good

The soft eggs, well-cooked mushrooms, and tender spinach made for a great combination of flavors and textures, and a generous amount of Parmesan pulled everything together and amplified the savory notes of all of the other ingredients. On top of crunchy, toasted bread, it was a slam-dunk of a lunch. I’d absolutely make it again—for lunch, brunch, or even dinner, paired with a glass of wine. 

So as it turns out, Stanley Tucci’s recipes are refined, yet casual, composed yet effortless in appearance, kind of like him! I can’t wait to try out some of his other favorites.