Eggs Scrambled With Wild Mushrooms And Fresh Herbs - cooking recipe

Ingredients

2 tablespoons unsalted butter
8 ounces chanterelle mushrooms, rinsed, dried, trimmed and cut into 1/2-inch pieces
1/2 cup chopped fresh parsley
1 tablespoon minced fresh thyme (or a mixture of thyme, rosemary, and marjoram)
1 garlic clove, minced
kosher salt
fresh ground black pepper
6 large eggs
buttered toasted French bread

Preparation

In a large nonstick skillet over medium-low heat, melt the butter.
When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
Add in parsley, thyme, and garlic; saute 1 minute.
Sprinkle with salt and pepper to taste.
Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
Serve immediately with toast.