Mushroom Scrambled Eggs
Cook Time 15 Minutes
1 tbs. olive oil
200g of mixed mushrooms (pine, button, enoki, Swiss brown)
15g dried porcini mushrooms, rehydrated in warm water for 20 minutes
1 tbs. cream
100g goats cheese
½ a bunch chives
Salt and pepper
In a medium sized skillet, melt the butter and oil over a high heat. Add the mushrooms and the porcini mushrooms that have been drained and excess the water squeezed out. Sauté the mushrooms for 5-6 minutes or until they have softened and turned golden in colour.
In the meantime, lightly whisk the eggs with the cream, nutmeg, salt and pepper with a fork.
Turn the heat down and add the egg mixture to the mushrooms. Cook for 20 seconds. When partially cooked, slowly scrape the eggs from the side, towards the centre of the pan and cooked to your liking. Crumble in the goat’s cheese, sprinkle with chives and drizzle a little truffle oil to finish.