The lobster mushrooms have a peppery, paprika-like aroma and provide a nice crunchy counterpart to the scrambled eggs.
- Approximately ¼ cup (60 ml.) dried lobster mushrooms and dried black trumpet mushrooms (you can also use any other varieties you wish)
- 6 eggs
- Salt and pepper to taste
- 4 tablespoons (60 ml.) butter
- 1/3 pack of Bacon
- Soak the dried mushrooms for 10-15 minutes in very hot water until they’re fully reconstituted, then drain.
- In a bowl, beat 6 eggs for about 30 seconds until yolks and whites are incorporated.
- Add reconstituted mushrooms and stir gently to incorporate.
- Spread 2 tablespoons (30 ml.) of butter on the bottom and sides of an omelet pan.
- Add beaten eggs to pan and cook over moderately low heat.
- Stir slowly and continually with spatula or wooden spoon, making sure to reach all over the bottom of the pan.
- After 2-3 minutes the eggs will begin to thicken into a custard. At this point, stir rapidly, moving the pan off and on the heat, until the eggs have almost thickened to the consistency you want.
- Remove from the heat and they will continue to thicken slightly. When the eggs have reached the consistency you want, add 2 more tablespoons (30 ml.) of butter and stir into the eggs.
- Garnish with chopped chives or parsley and add crumbled bacon, serve.