Scrambled Eggs & Toast

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

salt, to taste

A splash of sherry vinegar (optional)

For each serving of eggs:

2 large eggs

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

black pepper, to taste

fresh parsley, for garnish, optional

Toast, for serving

sausage, optional

Filed in: Breakfast