Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.
1 cup baby Shiitake mushrooms, washed and thinly sliced
½ cup green garlic, trimmed of root ends, and thinly-sliced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Sea salt and fresh ground pepper
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the green garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.