735. Scrambled Eggs and Mushrooms

I cannot get over how underrated the simple things in life are.
Here we've got the most simple breakfast possible that will have your tummy feel like a king's.
Pan roasted fresh mushroom are accompanied by slow and low-heat scrambled eggs, all brought together with some toast and perhaps a glass of orange juice. Now this is a breakfast that will fuel you for hours.I like to flavor my breakfast ever-so simply: just salt and pepper.
Feel free to incorporate herbs and/or cheese in here.

Ingredients:

2 Tbsp butter
2 cups fresh mushrooms, quartered
4 eggs
salt and pepper
toast, to serve

Method:

Melt the butter in a pan over medium-high heat and add the mushroom.
Saute until golden, season just before removing from the pan.
Put the cooked mushroom in the serving dish(s) and keep warm while cooking the eggs.
Lower the heat to medium-low and add more butter if necessary.
Crack the eggs in a bowl, season with salt and pepper, and pour in the pan.
Lightly scramble the eggs (low temperature is key), place next to the mushroom, and serve with toast and glasses of orange juice for a satisfying breakfast.

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