This recipe for shiitake scramble transforms breakfast into a decadent plate of eggs slow-cooked in butter, sautéed shiitake mushrooms, and creamy goat cheese, a favorite at Valerie Gordon's Echo Park cafe since 2013.
In a medium bowl, whisk eggs and crème fraîche, heat shiitake mushrooms in butter, add the egg mixture, and slowly stir until slightly wet and cloudlike in texture.
Divide the cooked eggs between plates, top with goat cheese dollops, serve with toast, and salad tossed in olive oil and lemon juice, garnished with fresh herbs and a sprinkle of fleur de sel.
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