Tuesday we went for our flu shots. After lunch I didn't feel too good at all. Not sure if it was the shot or something else.
I wrote about Jaws the other day and an Australian blogging friend, Pinky Poinker, pointed me in the direction of a movie she saw of a Great White shark actually crashing into a shark cage and getting inside it. Not funny.
Sunday night I didn't feel much like cooking either, so I did some googling and discovered the following recipe from the New York Times. It doesn't look all that pretty when finished but it tastes very good. I didn't have any chives so I used some sweet onion chopped. I didn't totally mince the garlic either. Finally, I served it over toast.
Scrambled Eggs With Mushrooms
1 Tbs extra virgin olive oil or unsalted butter
½ lb cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
freshly ground pepper to taste
1 to 2 Tbs minced chives (to taste)
6 to 8 eggs
2 Tbs low-fat milk
1. Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
2. Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.
Advance preparation: You can prepare the mushrooms through Step 1 several hours ahead. Reheat over medium heat, and proceed with the recipe.
Source: The New York Times
Have a great day