Scrambled Eggs With Chanterelles And Rosemary

• 1 handful chanterelles, brushed clean and sliced
• 1 small clove garlic, lightly crushed
• The tip of a rosemary spring (or about 4 - 6 needles), minced finely
• 1 teaspoon extra virgin olive oil
• 1 teaspoon butter
• 2 eggs
• 1 tablespoon cream
• Salt and pepper, to taste
• White truffle oil (optional, but oh so worth it)

1. Off the heat, add the olive oil, butter, garlic, and rosemary to a small, non-stick saute pan. Place on medium low heat and allow the garlic and rosemary to steep in the oil and butter.
2. Meanwhile, beat the eggs, cream, and salt and pepper in a small bowl until just mixed.
3. Once the garlic is sizzling and starting to turn golden brown, remove it from the pan. Throw in the chanterelles and cook until just golden. Add in the eggs and stir the egg mixture very slowly with a spatula, creating large curds.
4. Cook until the eggs are done to your liking; I think they're best just slightly wet. Since they tend to continue cooking for a little bit, take them out a few seconds earlier than you think you need to. Drizzle lightly with truffle oil if you've got it. Serve with buttered toast.

handful chanterelles, clove garlic, rosemary spring, extra virgin olive oil, butter, eggs, cream, salt, truffle oil

Taken from food52.com/recipes/11039-scrambled-eggs-with-chanterelles-and-rosemary (may not work)