I have been making this scramble for brunches for awhile now. The mushrooms add a meaty flavor and bite; the mascarpone makes the egg soft and rich. I serve this dish with sautéed tomatoes because I think it is a nice complement to the egg dish. The tomatoes are sweet and bright while the eggs are intensely savory and rich.

It has taken me years to improve my ability to scramble eggs. What finally helped me improve was the concept “low and slow.” The trick with making fluffy scrambled eggs is to stir over low heat; if you rush, then the eggs brown and aren’t as delicious!

Oyster Mushroom-Mascarpone Scramble with Sautéed Tomatoes

Scramble

Ingredients:

• 1 tablespoon butter + 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 cups oyster mushrooms
• 8 eggs
• 1/4 cup water
• Salt & Pepper
• 4 ounces mascarpone cheese
• Chives, snipped into 1/4 inch pieces

Instructions:

1. Heat 1 tablespoon butter and olive oil over medium heat in a medium-sized sauté pan.
2. Saute osyter mushrooms until brown, about 7 minutes. Remove from heat.
3. Whisk eggs and water in a bowl until incorporated.
4. Heat remaining butter over medium-low in medium-sized sauté pan.
5. When melted, add eggs and salt and pepper.
6. Stir and cook over medium-low heat as soft pillows of egg form.
7. When about half of the eggs have begun to set, stir in mascarpone cheese.
8. Keep stirring until the mascarpone has melted and incorporated into the dish.
9. Stir in chives. Remove from heat when eggs have set.