Soft Scrambled Eggs

with Mushrooms and Garlic Chives

For more than ten years, Old City restaurant Fork has been a favorite for its commitment to seasonal cooking. See if you can duplicate those raves at home with chef Terence Feury's recipe for springtime scrambled eggs.

Serves 4 as an appetizer.

4 fresh eggs
2 tablespoons milk
Salt and black pepper, to taste
4 ounces mushrooms
1/4 cup extra virgin olive oil
1 shallot, minced
1 clove garlic, chopped
1 sprig thyme
1/2 ounce sherry vinegar
1 tablespoon chopped parsley
2 tablespoons butter
1 bunch fresh garlic chives
Toast points

In a double boiler over medium heat, mix eggs with milk, salt and pepper. Stir with a whisk and continue to stir until the eggs are soft and slightly runny, 10 to 12 minutes.

While the eggs cook, sauté the mushrooms in olive oil over medium-high heat. Add shallots and garlic to the pan and sauté briefly. Add thyme sprig and vinegar. Let cook until vinegar is almost dry. Remove from heat and add parsley and butter. Keep warm.

When the eggs are almost cooked (soft and almost runny), add garlic chives and remove from the heat. Spoon eggs over toast. Remove thyme sprig from mushroom mixture and top eggs with mushrooms.

Learn more: How to contribute your favorite farmers' market recipe