Scrambled eggs with oyster mushrooms

12 min · 2 servings · 403 kcal

Theresa Aigner · @aignerkocht

Oyster mushrooms are the one mushroom that stays on the table. Button mushrooms and chanterelles are full of mannitol; these are not, and they brown better than either.

Ingredients

• egg4 pc
• oyster mushrooms150 g
• garlic infused olive oil1 tbsp
• butter10 g
• spelt sourdough bread — a real long-fermented sourdough, not a yeasted loaf2 pc
• spring onion greens — green tops only; the white bulb is not low FODMAP1 to taste
• thyme1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Tear the mushrooms along the grain into strips rather than slicing them. Torn edges catch more colour.
2. Get the infused oil properly hot and spread the mushrooms in one layer. Leave them alone for two minutes, then toss, add thyme and salt, and give them two more.
3. Beat the eggs with pepper. Turn the heat to low, add the butter, and pour them over the mushrooms.
4. Drag the eggs slowly from the edge to the middle. Take the pan off while they still look slightly underdone.
5. Toast the sourdough and pile the eggs on top. Spring onion greens to finish.

Per serving