This recipe for shiitake scramble transforms breakfast into a decadent plate of eggs slow-cooked in butter, sautéed shiitake mushrooms and creamy goat cheese. Valerie Gordon says the dish has been a favorite at her Echo Park cafe since it opened in 2013.
2 slices rustic sourdough bread, about ¾ inch thick 1 tablespoon olive oil1 tablespoon crème fraîche or sour cream1 teaspoon unsalted butterCook the mushrooms:
Melt the butter in a medium skillet over medium-high heat, add the mushrooms and cook until softened, 3 minutes. Lower the heat to medium-low and drizzle soy sauce evenly over the mushrooms. Cook for 1 more minute, finish with lemon and remove from the heat. When cool, slice the mushrooms into ¼-inch slices and set aside.Mix the minced garlic into the butter and spread evenly on both sides of both slices of bread.
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