Creamy Wild Mushroom Scramble on Toast

1. Cook the Mushrooms

Start by heating the ¼ cup of mild extra virgin olive oil in a large skillet over high heat. Once the oil is hot, add the 14 ounces of mixed wild mushrooms, season with a pinch of salt and pepper, and cook. Stir occasionally and let them brown lightly, which should take about 7-10 minutes. The key here is to start on high heat to sear the mushrooms, then reduce to medium to avoid burning while still developing a rich, savory flavor. You'll know they are perfect when they are tender and have a beautiful light brown color.

2. Cook the Eggs

While the mushrooms are cooking, place a large nonstick frying pan over medium heat and add the 2 tablespoons of unsalted butter. As the butter melts and coats the pan, pour in the 8 large eggs, which you've lightly beaten with a fork. Sprinkle a bit of salt over the eggs. Let the eggs set slightly before you start gently stirring with a wooden spoon or spatula. This technique helps create a creamy texture, as the liquid part of the eggs runs underneath the cooked portions. The moment the eggs are mostly set but still a bit runny, turn off the heat. The residual warmth of the pan will finish cooking the eggs to perfection, leaving them creamy and soft.

3. Assemble the Dish

To bring everything together, place the lightly toasted slices of good country bread on your serving plates. Spoon the creamy scrambled eggs onto the toast, then generously top with the sautéed wild mushrooms. The combination of the rich, earthy mushrooms and the velvety eggs on crisp toast makes for an exquisite bite that reflects the simple yet profound flavors of the Basque Country. Enjoy the dish immediately while it's hot and at its best.