Photo by Mary Smiley
Provenance of Dish
In a quest to find new ways to enjoy eggs, I happened to have some fresh Hericium erinaceus so this was invented.
1 small Hericium erinaceus
salt and pepper to taste
Hericium erinaceus aka lions mane is very delicate and should not be masked with too many spices or other ingredients. Less is more in this situation.
Just saute slices of lions mane in butter with a little salt and pepper over low heat until golden brown on both sides. Let them golden without getting crisp.
Use your best non stick pan
Whisk your eggs and add salt and pepper to taste.
Warm your pan to between medium and low, no higher, and add the eggs. Start to gently stir them with a rubber spatula and keep them moving in the pan, scraping the cooked part from the pan.
The best scrambled eggs are cooked over low heat and stirred constantly as they thicken and cook. If the pan gets too hot, lift it off the flame. You want the runny eggs just thickened but not to the point of making curds or hard chunks. You want them creamy and just cooked.
Put the eggs on top of a toasted and buttered baguette slice and top with the lions mane and garnish with chervil.