Country style breakfast

Scrambled eggs, Sauteed mushrooms and a slice of Prosciutto.
Simple, not overly filling, and utterly satisfying.





















- Scrambled Eggs (easy way)
Crack 3 eggs into a mixing bowl and beat.
Add 3T of water and beat until it's almost homogeneous.
The water will fluff up the eggs when cooking.
Add 1T of butter into a med-high heated non stick pan.
Once butter is melted, add eggs and stir aggressively to make sure no discoloration.
When you see most of the eggs becoming solid, remove from pan back into mixing bowl and this will help bring down the temp of the eggs and stop the cooking rapidly. Continue to stir and this will create the desired scrambled effect.
Set aside for plating.

- Sauteed Mushrooms (Button "Champignon" Mushrooms)
Quarter the mushrooms and set aside
Smash up 2 cloves of garlic
Heat pan to high
Add 2T of Olive oil and throw in garlic
20 seconds later, add the mushrooms and add another 2T of butter
Toss for about 45 seconds and add 2 pinch of Salt. If you have some Thyme, a pinch adds a nice touch to the mushrooms.
Toss for another 30 seconds (till you see some juice forming)
Remove from pan into a bowl. There is carry over heat and the steam will cook the mushrooms perfectly for the next 2-3 minutes.
Set aside for plating.