Eggs Scrambled With Wild Mushrooms And Fresh Herbs

• 2 tablespoons unsalted butter
• 8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
• 1/2 cup chopped fresh parsley
• 1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
• 1 garlic clove, minced
• kosher salt
• fresh ground black pepper
• 6 large eggs
• buttered toasted French bread

1. In a large nonstick skillet over medium-low heat, melt the butter.
2. When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
3. Add in parsley, thyme, and garlic; saute 1 minute.
4. Sprinkle with salt and pepper to taste.
5. Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
6. Serve immediately with toast.

unsalted butter, chanterelle mushrooms, parsley, thyme, garlic, kosher salt, fresh ground black pepper, eggs, bread

Taken from www.food.com/recipe/eggs-scrambled-with-wild-mushrooms-and-fresh-herbs-348160 (may not work)