Goat Cheese Scrambled Eggs

Ingredients:

• 3 tablespoons unsalted butter
• 6oz shiitake mushrooms, stems removed, caps thinly sliced
• salt and fresh ground pepper
• 8 large eggs, well beaten
• 3 tablespoons snipped chives
• 3oz mild fresh goat cheese, crumbled
• toast, for serving

Instructions:

In a large nonstick skillet, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper, then cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. In a mixing bowl, season the eggs with salt and pepper. Melt the remaining butter in the skillet with the mushrooms, then add the eggs. Cook over moderately low heat without stirring until the bottom is barely set, roughly 30 seconds. Add the chives and cook, stirring occasionally, until the eggs form large soft curds. Remove from the heat and sprinkle on the cheese, then let stand until softened, 30 seconds. Gently fold in the cheese into the eggs and serve with toast.