Bart's Recipes
Clean the two hundred grams of mushrooms and slice them. Strip the thyme leaves from the sprigs. Break the four eggs into a bowl and whisk them vigorously with a fork until the yolk and white are completely combined.
Melt a knob of butter in a frying pan over medium heat. Add the mushroom slices as soon as the butter stops foaming. Fry the mushrooms until golden brown in a few minutes and add the thyme halfway through the cooking time.
Reduce the heat considerably once the mushrooms are cooked. Pour the whisked eggs into the pan. Gently and continuously push the mixture from the edges towards the center of the pan with a spatula. Remove the pan from the heat when the eggs are set but still creamy and slightly moist. Season everything with freshly ground pepper.
Divide the scrambled eggs directly from the pan onto the plates. Serve the dish immediately so the eggs do not continue to cook from residual heat and retain their soft texture.
