2 tablespoons butter, divided
4 ounces mushrooms (any variety), stems removed and sliced
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives salt freshly ground black pepper
Heat a non-stick skillet over medium-high heat. Add half the butter and cook the mushrooms until they are nicely browned and tender. Add the herbs and season with salt and pepper. Transfer to a small bowl and set the mushrooms aside.
Wipe out the skillet and let it cool. Beat the eggs in a small bowl with a fork. Over low heat, add the eggs and the remaining butter to the pan. Stir constantly to allow the eggs to set up evenly. A rubber spatula is perfect for this. Keep the heat on low or medium-low, but no higher. A higher heat will cause the curds to harden and dry. It should take at least 5 minutes for the eggs to properly scramble. If they start to set up too quickly, remove the pan from the heat for a few seconds and continue to stir. If they are taking too long to set up, add just a little more heat to the pan, but be patient and resist the temptation to cook over too high a heat.
Stir in the mushrooms and herbs and season with salt and pepper.
Serve over a nice thick slice of toasted rustic bread. Heaven.
Serving size: 2