Breakfast Mushrooms and Egg

1. Mise in place: Small dice or brunoise one small shallot. Break down 2 cups of mushrooms into 1-inch cubes. Pick 1 tbsp of thyme. Slice the thickest sides of 1 lemon and remove the seeds. Finely slice 1/4 cup of green onions. Shave 1/4 cup of aged goats cheese with a vegetable peeler to form ribbons.
2. Sauté: Add one metric splash of oil to a pan and heat to medium-high. Add in the mushrooms, unseasoned, and allow to soften for a few minutes. This pulls the moisture out and makes them more effective flavor-wise. Once they’ve developed some color, add in a tablespoon of butter, the shallot, and the thyme, a pinch of salt, and sauté for another minute until the shallots are translucent. Create space in the pan to fit the egg, and crack that puppy right in the center. Arrange as needed if you are making this for more than one person! Season with salt, pepper, and cook until at the desired yolk consistency. Garnish with lemon, salt, green onion and shaved aged goats cheese!