Wild Mushrooms, Sun-Dried Tomatoes, and Goat Cheese Scrambled Eggs

Mushrooms and eggs are one of my favorite combos, especially in a creamy, properly cooked scramble. The conundrum: how to make this breakfast combo more frequently, especially on hectic weekdays. (Like most others, I only have about 10 minutes to prepare breakfast before going to work.)

The solution: instead of sautéing mushrooms to order every morning, I like to make a large quantity on weekends (perfectly browning mushrooms takes time) and use it throughout the week. To prepare this opulent scramble on Monday morning, all I have to do is cut up a sun-dried tomato, whisk up some eggs, and get to work.

The ultimate product is a weekend-worthy meal that takes only five minutes to prepare (if that).

Wild Mushrooms, Sun-Dried Tomatoes, and Goat Cheese Scrambled Eggs

Due to the high cost of wild mushrooms such as oyster, shiitake, and king trumpet mushrooms, I usually use half of a variety of those and half of a budget-friendly cremini mushroom.

INGREDIENTS
For the mushrooms, follow these instructions:
1 tbsp extra-virgin extra-virgin olive oil
2 sprigs thyme

2 small garlic cloves, crushed
450 grams chopped mixed wild mushrooms (oyster, shiitake, king trumpet, and white button), sea salt to taste
a few drops of sherry vinegar
2 big eggs for each egg serving

Scant a quarter teaspoon of salt
extra-virgin olive oil, 1/2 tablespoon
40 grams cooked mushrooms, heaped
1 finely chopped sun-dried tomato half
1 tablespoon crumbled fresh goat cheese
to taste, freshly cracked black pepper
Optional garnish: chopped fresh parsley
Optional toasting for serving
DIRECTIONS
Cook the mushrooms as follows: In the biggest pan you have, combine the oil, garlic, thyme, mushrooms, and salt (I like to use a 12-inch cast-iron skillet). Cook, tossing periodically, until the mushrooms are soft and golden brown on medium-high heat.

Remove the garlic and thyme and deglaze with sherry vinegar. Season to taste with salt. Allow to cool to room temperature before refrigerating in an airtight container.
Cook the eggs as follows: In a small mixing basin, whisk together the eggs and salt until smooth and frothy.
In a medium nonstick pan, heat the olive oil over medium-high heat for approximately 30 seconds, then add the mushrooms and sun-dried tomatoes and cook for 1 minute, stirring periodically. (This is to warm up the veggies rather than cook them.) When the pan and veggies are heated, crack the egg into it and cook, stirring frequently, for 30 seconds to 1 minute, or until the egg is soft but not completely cooked. (The eggs will continue to cook due to the leftover heat from the pan.) Remove the pan from the heat, whisk in the goat cheese, and transfer to a platter. Finish with a pinch of salt and a sprig of parsley. Serve with toasted bread.