Chanterelle mushroom fried eggs

It's chanterelle mushroom season and I was able to pick up some wild chanterelle for a good price at the farmer's market. I decided to make pan fried eggs with it. Chanterelle is only in season for a short period during the year so you can always substitute it with other types of mushroom such as Shitaki or cremini.

Ingredients:
1/2 lb of chanterelle or other mushroom, clean and sliced
1/4 cup of chopped chives or green onion
4 to 5 eggs (I used 3 large whole eggs plus 3 egg whites left over from making ice-cream)
1 clove of garlic, minced
1/2 to 3/4 teaspoon of salt
dash of pepper

Steps:

1.  Add a bit of cooking oil to a heated pan and cook the minced garlic until golden brown.
2. Add the mushroom and cook for a few minutes.
3. Add the green onion and cook down the liquid coming out from the mushroom. Turn off heat.
4. In a glass bowl, scrambled the eggs, added the mushroom, salt, pepper and drizzle a bit of oil to the mixture.
5. Add some oil to a clean, heated pan.
6. Pour in half of the egg and mushroom mixture.
7. Cook for a few minutes until one side is almost cooked through.
8. Flip the egg and cook the other side for another minute or so.
9. Repeat steps 5 - 8 for the other half of the egg mixture.

Makes 2 ~ 3 servings.

Nutritional info:

This delicious golden orange mushroom has a fruity fragrance and is high in Vitamin C & D, as well as potassium. Eggs are high in protein, Vitamin B2, Vitamin B5, Calcium, and essential amino acids