Scrambled Eggs with Mushrooms and Truffle Oil

1/2 tablespoon butter

8 oz mushrooms (Cremini or a mix of wild mushrooms), chopped

2 green onions, sliced (divided)

1/4 teaspoon kosher salt

1/2 tablespoon butter

8 large eggs, lightly beaten

2 tablespoons half & half

1/2 teaspoon kosher salt

1/4 teaspoon ground pepper

1 teaspoon truffle oil

Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat.  Add the mushrooms and 1 tablespoon sliced green onions for 5-10 minutes, until the mushrooms are tender and most of the liquid evaporates, stirring often.  Season the mushrooms with 1/4 teaspoon salt and transfer the mushrooms to a small bowl, set aside.

Stir together the eggs and half & half.  In the same skillet in which you cooked the mushrooms, melt 1/2 tablespoon butter over low heat.  Add the eggs to the skillet and cook, without stirring, for 1-2 minutes.  Once the edges start to set, gently stir the eggs once every 30 seconds until the eggs are almost completely set; remove from heat.  Season the eggs with salt and pepper.  Pour the eggs onto a warmed serving platter and drizzle truffle oil over the eggs.

Return the mushrooms to the hot skillet and cook over medium heat until they are warm; pour over the scrambled eggs.  Sprinkle the remaining green onions over the top.

Belle of the Kitchen