Things You'll Need:
- Wild mushrooms
- Vegetable oil
- Butter
- 2 frying pans
- Shallots
- Garlic
- Thyme
- Eggs
- Salt and pepper
- Heavy cream
- Chives
- Sourdough toast
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Step 1
Clean and trim the wild mushrooms, chopping large pieces into bite-sized chunks. Heat some vegetable oil and melt 2 pats of butter in a frying pan.
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Step 2
Add some finely diced shallots, minced garlic cloves, sprigs of thyme and the mushrooms to the pan. Add a pinch of salt and a sprinkle of pepper and sauté on high until the mushrooms are soft and golden brown and then set aside after draining any excess liquid.
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Step 3
Break the large eggs into a heavy pan and add the slices of butter. Cook the eggs on low heat, stirring frequently. When the eggs begin to firm, add two more pats of butter for creamy scrambled eggs. Cook until the eggs are cooked thoroughly.
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Step 4
Stir the heavy cream into your scrambled eggs and fold in a small handful of finely chopped chives.
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Step 5
Spoon the scrambled eggs on top of warm sourdough toast and cover with your sauté garlic mushrooms. Garnish with thyme leaves and serve.
