Fluffy Scrambled Eggs and Wild Puffball Mushrooms

Step 1

Start by heating a skillet over medium heat and melting some butter in it. While the butter is warming up, crack the eggs into a bowl, add the mushrooms, and whisk everything together really well. Chop up most of the green onions, but save about two tablespoons to use later as a garnish. Pour the egg mixture into the skillet and gently scramble, stirring slowly so you get soft, fluffy curds. As the eggs start to come together, sprinkle in the rest of the green onions along with some salt and pepper. Keep cooking for about 3 to 5 minutes, but watch closely so the eggs don’t overcook. Once they’re just set, take them off the heat and sprinkle the reserved green onions on top before serving.