Ingredients (serves two)
1 large porcini or 2 handfulls of wild mushrooms
2 slices of bread
1/2 small shallot
1 very small garlic clove
Depending on the mushrooms you picked, you might need to chop them up into smaller peices, like large chanterelles or porchini mushrooms. The smaller mushrooms, like yellow trumpet mushrooms (just need to be sorted out from any rogue mushrooms you might have picked), and thrown in the pan.
Cut the shallot and garlic into small peices, but do not mix.
In a bowl, beat your eggs until smooth.
Fry your bread with half the butter so it gets crispy and golden brown. Place to side on one of the plates.
Add a tbls of butter and glaze the shallots.
Add the garlic until aromatic.
Add the rest of the butter and fry the mushrooms while adding a little salt, until the water starts to seep out.
Add in the eggs and lower the heat.
Now comes the tricky part. After the eggs have solidified enough to stay together, slide it on a plate and flip it back in the pan so the uncooked side is down. You might spill a little until you have perfected this tecnique.
Cook for 2 more minutes and serve.