Some things are just so good they’re worth doing over and over. The combination of mushrooms and eggs is one of those things for me. I just icon-heart how those two taste together. It never gets old.
I had a little extra basil left over from a batch I used for making pesto the day before. This was the perfect way to finish it off.
Then chop up 4 or 5 leaves of basil and beat into 4 eggs with salt to taste
Cook the eggs slowly on low heat.
Use a hard cheese of your choice. I used gouda.
He had his without the avocado, he is not fan of the buttery fruit.