Eggs and toast, eggs and toast – who cares? BUT, if the eggs are slowly and softly scrambled with a teaspoon of cream, mixed up with a few pieces of mushrooms and fresh chives, then rested gently on a perfectly toasted piece of rye bread (like a tiara on a velvet cushion), and finished with a plump lavender chive flower garnish – that’s worth eating.
Chives are among the heartiest of windowsill herbs to maintain. They grow quickly, are easy to snip off as needed, and provide just enough extra flavor to make an ordinary food special. They’re not as strong as onions, but they offer the same taste upgrade. The mushrooms give the breakfast some weight, so you feel more than satisfied, and the bit of butter used to barely cook the mushrooms melds nicely with the eggs. It couldn’t be easier – just pretend you’re a French cook who loves your eggs the way you love your children, and that little bit of extra effort will make you wonder why you haven’t been cooking eggs like this all your life.
Scrambled Eggs with Mushrooms and Chives
Prep time: 15 minutes
- 4 eggs, whisked together in a bowl
- 2 teaspoons cream
- 1 cup mushrooms, thinly sliced
- 1 teaspoon butter
- 1 teaspoon chives, snipped into tiny pieces with scissors
- 4 slices rye bread, toasted to a golden brown
- Pinch of salt and fresh ground pepper
- In a medium frying pan, drop butter and allow it to melt on low heat.
- Add mushrooms and sauté for a minute until they begin to soften. Whisk together eggs in a small bowl for a minute, adding in the cream and half of the chives.
- With heat on low, pour eggs into the mushroom mixture in the pan and cook slowly.
- This will take several minutes or more as the scrambled eggs take shape slowly. When eggs are cooked, serve on bed of toast and garnish with rest of chives, and chive blossom, if you have them available.
- Add salt and pepper and serve.