Scrambled Eggs With Young Eels

• 10 ounces, weight Mushrooms (button)
• 5 cloves Garlic
• 2 Tablespoons Olive Oil
• 1/2 ounces, weight Young Eels (imitation)
• 1 pinch Salt
• 4 whole Eggs

1. 1. Peel and slice mushrooms and cloves of garlic. Set aside.
2. 2. Place the glazed clay pot over low heat for 5-7 minutes.
3. 3. Add 2 tablespoons of olive oil and the sliced garlic. Cook over low-medium heat for 4-5 minutes or until golden.
4. 4. Add the imitation young eels and cook for 5-7 minutes more and stir continuously.
5. 5. Place the sliced mushrooms and some salt into the glazed clay pot and cook over low-medium heat for 5-7 minutes.
6. 6. Crack eggs and place them into a bowl and beat very softly just for 10-15 seconds.
7. 7. Add eggs to the glazed clay pot and cook for 2-3 minutes and stir continuously.
8. 8. Serve and enjoy your Spanish tapas recipe of scrambled eggs with young eels!

weight mushrooms, garlic, olive oil, eels, salt, eggs

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/scrambled-eggs-with-young-eels/ (may not work)