These eggs are ideally meant to be made with chanterelles, but Simmons notes that using a mix of oyster, shiitake, and white button mushrooms also works well. Given that, I decided to go with a combination of shiitake and creminis for my version.

Scrambled Eggs with Wild Mushrooms and Fresh Herbs

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 1 Tbsp. unsalted butter
• 225g mushrooms (preferably chanterelles)
• 1/2 c. chopped flat-leaf parsley
• 1 tsp. fresh thyme
• 1 tsp. fresh rosemary
• 1 tsp. fresh marjoram¹
• 1-2 cloves garlic, minced
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 6 large eggs
• buttered toast

Directions

1. Melt the butter over medium heat.
2. Add the mushrooms and cook, stirring, until wilted (~3 minutes for chanterelles, longer for other mushrooms).
3. Add the parsley, thyme, rosemary, marjoram, and garlic and cook for another minute or so.
4. Sprinkle with salt and pepper.
5. Break the eggs into a bowl or large measuring cup and beat with a whisk.
6. Reduce heat to medium-low and pour eggs into pan with mushrooms.
7. Cook, stirring gently, until eggs are soft-set (3-4 minutes).
8. Serve with buttered toast.

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¹ I actually ended up using ~1/3 c. fresh parsley + 1/2 Tbsp. of Italian seasoning in place of the combination of fresh herbs suggested here. (I would've used the full half cup of parsley, but we only had 1/3 c. left.) ^Back