Scrambled Eggs with Mushrooms

Break the six organic eggs into a large bowl and whisk them vigorously with a fork. Mix the pinch of turmeric and black pepper to taste directly into the egg mixture. Chop the fresh chives and set them aside. Ensure that the two hundred grams of cremini mushrooms are sliced evenly for consistent cooking.

Place a skillet on high heat and let the tablespoon of ghee melt. Add the mushroom slices once the pan is hot. Sauté the mushrooms for a few minutes until they turn golden brown and most of the liquid has evaporated. Lower the heat immediately to prevent the eggs from setting too quickly and drying out.

Pour the whisked egg mixture over the cooked mushrooms in the pan. Use a spatula to stir everything gently and constantly. Push the set eggs from the edges toward the center of the pan. Continue this slowly until the scrambled eggs reach the desired doneness and remove the pan from the heat in time.

Divide the warm scrambled eggs with the mushrooms directly from the pan onto the plates. Sprinkle the finely chopped fresh chives evenly over the dish. Finish by sprinkling a pinch of Celtic sea salt over everything, preserving the crispy texture of the salt when serving.