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Scrambled Eggs With Mushrooms and Goat Cheese

kept byandie96

For the mushrooms:
1 tablespoon extra-virgin olive oil
2 small garlic cloves, smashed
2 sprigs thyme
1 pound assorted wild mushrooms, such as oyster, shiitake, king trumpet, and cremini, chopped
Kosher salt, to taste
A splash of sherry vinegar
For each serving of eggs:
2 large eggs
Scant 1/8 teaspoon kosher salt
1/2 tablespoon extra-virgin olive oil
A heaping 1/4 cup cooked mushrooms
1 sun-dried tomato half, finely chopped
1 tablespoon fresh goat cheese, crumbled
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish, optional
Toast, for serving, optional



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