Recipe: Lightly Scrambled Eggs with Cream, Thyme, and Cilantro Oil

Harvest Vine in Seattle makes a brunch worth the two and a half hour drive from Vancouver. Yes, that happened.

Of all the gorgeous, Spanish tapas-style dishes on their menu, the Lightly Scrambled Eggs with button mushrooms, onion confit and thyme, was the best. Here’s my go at it.

Ingredients

1. 3 free range eggs (they are so much more flavourful than caged)
2. 1/2 c. coarsely chopped button mushrooms
3. 1 tbsp. olive oil
4. 2 tsp. freshly chopped garlic
5. 1 to 2 sprigs fresh thyme
6. Handful of cilantro
7. Big splash of cream
8. Cilantro oil (optional)
9. Salt and pepper
10. Baguette

Directions

1. Heat olive oil in a pan, add garlic til slightly browned
2. Add mushrooms, season with salt and pepper, sautee until soft, then set aside
3. In a small bowl, beat eggs with cream and thyme
4. Cook eggs in a pan on medium low heat, season with salt and pepper, stir constantly to avoid over-cooking
5. Add mushrooms to eggs, then remove pan from heat when eggs’ texture is pudding-like.
6. Finish with cilantro and drizzle with cilantro oil
7. Serve with toasted, olive oil-brushed wedges of baguette