Mushroom Rosemary Scramble
Yield: two servings
2 cups sliced fresh mushrooms
6 eggs
2 tsp fresh Rosemary
1/2 tsp. black pepper
4 tsp. butter
1 1/2 Tbsp fresh grated Parmesan cheese
Fresh Rosemary Sprigs for decorating.
In fry pan add mushrooms to two teaspoons of melted butter, saute until browned about 3-4 minutes on med-high heat. Remove six slices for decorating.
Beat eggs, Rosemary and pepper together pour over mushrooms. Stir until set. Sprinkle with Parmesan cheese.
Plate and top with mushrooms and Rosemary Sprig. Serve immediately.
Ruth-Anne Broad
Anne's Oceanfront Hideaway B & B
Salt Spring Island, B.C.
annes@saltspring.com
http://www.annesoceanfront.com/