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1
Mix the olive oil with the herbs and some black pepper, and brush it liberally on both sides of the mushroom.
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2
Heat a heavy-bottomed 8-inch non-stick skillet over high heat and, when hot, sprinkle the surface lightly with salt.
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3
Add the mushroom to the hot pan and cook, turning several times, until golden and cooked through, about 7 minutes.
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4
Remove the mushroom from the pan and keep it on a warmed serving plate, gill side up, covered loosely with aluminum foil.
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5
Dont wipe out the pan; just put it back on the stove.
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6
If youd like to heat the tomato, warm a teaspoon or so of butter or oil in the pan over medium-high heat.
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7
When hot, add the tomato slice and sear well on one side only.
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8
Sprinkle the top (raw) side with a little salt and pepper.
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9
Remove the tomato using a thin spatula and place it, seared side up, on the underside of the cooked mushroom and cover them.
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10
Dont wipe out the pan; just put it back on the stove.
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11
Alternatively, just lay a beautiful slice of room-temperature raw tomato on top of the mushroom.
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12
Melt 2 teaspoons butter or heat more oil in the same skillet over medium heat.
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13
When hot, add the beaten egg and let it cook, undisturbed, just until it starts to set on the bottom.
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14
Reduce the heat to low and, using a heatproof rubber spatula, stir the egg, incorporating any bits of mushroom and tomato left in the pan.
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15
Add the chives and some salt and pepper, and cook, stirring continually, until its done to your liking.
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16
Spoon the scrambled egg over the tomato and garnish with a little more snipped chives.
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17
Serve right away.
