Scrambled Eggs with Mushrooms & Onions Served with a Waldorf Salad and toast
	Serves 4 Prep time: 15 minutes Total time: 30 minutes

Beer pairings provided by Garrett Oliver, Brewmaster of Brooklyn Brewery

Shopping List

• 1 large onion
• 8 oz. button mushrooms
• 1 bunch chives
• 3 crisp apples, such as Winesap, Fuji or Pippin
• 2 long stalks celery
• 1/4 cup walnut halves
• 8 large eggs, preferably organic
• 1/2 cup grated Gruyère
• Small container plain yogurt (we like Greek)
• 1 loaf really good whole grain bread, sliced

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Mayonnaise
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Salad spinner
• Sheet pan
• Spatula
• Vegetable Peeler
• Whisk

Suggestions

• Beer:  Schneider Weisse (Kelheim, Germany).  Weissbier is the breakfast beer of Bavaria, and Schneider’s flavors of slightly caramelized malt and light fruitiness is a perfect match for both the earthy egg dish and the salad.
• Dessert:  Apple and Pear Cobbler

Game Plan:

• When you walk in the door
  • Preheat the broiler
  • Set the rack 3-inches from the broiler
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Get someone to set the table – this one is fast!
  • Grab yourself a Schneider Weisse and put the rest in the fridge
• Prep
  • Peel and dice the onion.
  • Trim the ends off the mushroom stems. Wipe the mushrooms clean.
  • Thinly slice the mushrooms.
  • Measure 2 tbsp. mayonnaise and 3 tbsps. yogurt into a medium bowl and whisk.  Whisk in salt and pepper to taste.
  • Wash the celery and peel off the strings with the vegetable peeler.  Slice thinly.  Add to the mayonnaise mixture.
  • Core, peel, and cut the apples into 1/2-inch chunks.  Add to the mayonnaise mixture.
  • Coarsely chop the walnuts and add to the mayonnaise mixture.
  • Toss all the ingredients with the mayonnaise mixture.  Refrigerate.
  • Break the eggs into a large bowl.  Whisk them just until they break up.  Season them generously with salt and pepper.
  • Whisk the cheese into the eggs.
  • Lay out at least 8 slices bread on the sheet pan, and possibly more if you’re big toast-eaters.
  • Put butter on a serving dish.
  • Line a bread basket with a big cotton or linen napkin, so you can fold it over the toast when it’s ready, to keep it warm.
• Start Cooking
  • Heat 1 tbsp. olive oil in the nonstick fry pan over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until they turn golden and soften, 3-4 minutes.  Remove them from the pan.
  • Add 1 tbsp. oil and the onion to the pan, stir, and cook until the onion is softened, 3-4 minutes.
  • While the onion is cooking, mince the chives.
  • Whisk two-thirds of the minced chives into the eggs. Cover the rest of the chives with a bowl.
  • When the onions are tender, return the mushrooms to the pan and stir.
  • Put the toast under the broiler.
  • Pour the eggs into the pan with the mushrooms and the onions and stir slowly and constantly, scraping the bottom and sides of the pan.  The eggs will take 4-5 minutes to cook – you want them set, not rubbery.
  • Turn the toast.
  • When the eggs are cooked, remove the pan from the heat, and transfer the eggs to a serving platter. Sprinkle them with a light sprinkling of chives.
  • Remove the toast from the broiler, and turn off the broiler. Put the toast in the basket, and wrap it in the napkin.
  • Adjust the seasoning for the Waldorf salad. Sprinkle it with the rest of the chives, and fold them into the salad.
  • Take the eggs, the toast, the butter, and the salad to the table.
  • Don’t forget the beer!

Wow that was fast, let’s eat!

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