Scrambled Eggs with Caramelized Mushrooms
1 Tbsp Butter or olive oil
2 cups Mushrooms, washed, sliced
1/2 tsp Balsamic vinegar
1 Tbsp Fresh Parsley
1 Garlic clove, minced
2 dash Salt
2 dash Black pepper
1. Heat non-stick (or use your favorite egg pan whatever that may be) skillet on medium heat, add butter/oil. Once hot, but not smoking add mushrooms and cook until water evaporates and mushrooms brown, 7-10 minutes. Stir periodically.
2. Once mushrooms brown, add vinegar, parsley, garlic, salt and pepper. Stir and scrape bottom of pan. Add a splash of water if needed to release brown bits from bottom.
3. Add eggs, stir and cook 2-3 minutes or until firm and not clear.Stir frequently.
4. Remove from heat, serve with favorite toast.