Serves 2-3
Ingredients:
3 tablespoons butter
2 mushrooms, coarsely chopped
½ cup diced tomato
salt and pepper
6 eggs
2 tablespoons chopped chives
1 – 2 tablespoons heavy cream
Method:
Heat 1 tablespoon of the butter in a skillet; add the mushrooms and sauté for 1 minute. Add the tomato and season with salt and pepper; cook an additional 30 seconds. Set aside.
Beat the eggs and add salt, pepper, and chives, set aside 2-3 tablespoons of the raw egg mixture. Heat the remaining 2 tablespoons of butter in a saucepan. Add the egg mixture to the skillet and cook on medium heat, stirring constantly to create the smallest possible curds, a whisk works well for this. When the mixture is setting and you can see the bottom of the saucepan as you stir it, remove the pan from heat; add the reserved egg mixture and 1 or 2 tablespoons of cream, and mix well to stop the egg from continuing to cook.
Serve with mushroom-tomato garnish on top.