Scrambled Eggs with Goat Cheese and Shiitake Mushrooms

1. 1

   In a large nonstick skillet, melt 2 tablespoons of the butter.

2. 2

   Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 5 minutes.

3. 3

   In a bowl, season the eggs with salt and pepper.

4. 4

   Melt the remaining butter in the skillet with the mushrooms; add the eggs.

5. 5

   Cook over moderately low heat without stirring until the bottom is barely set, 30 seconds.

6. 6

   Add the chives and cook, stirring occasionally, until the eggs form large soft curds.

7. 7

   Remove from the heat and sprinkle on the cheese; let stand until softened, 30 seconds.

8. 8

   Gently fold the cheese into the eggs; serve with toast.

* Per serving · 4 servings · Values may vary.