Side Dish

• Start by heating a pan over medium-high heat (9 out of 14 on my stove).
• Add olive oil to it.
• Remove the insides from your mushrooms and place them on the pan with the tops facing down. Season with salt and a bit of pepper.
• Add the tomatoes to the pan and keep them on the vine.
• Turn the heat down to medium-low (5 out of 14 on my stove) and let it cook until the eggs are ready.
• Cut 1 slice of sourdough bread, preferably a thick slice. Put it in/on a toaster.
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• Crack 3 eggs directly into a saucepan.
• Add the butter directly into the saucepan afterward.
• Turn your stove to fairly high heat - I set mine to 10 out of 14 on my stove.
• Place the saucepan on the stove and get a spatula.
• Stir well in the saucepan, so the eggs slowly start to break down.
• You should think of it as if you're making risotto, so you need to keep stirring. The advantage of using a spatula is that you can get right into the corners, ensuring nothing cooks unevenly.
• As soon as the eggs start to come together slightly, remove them from the heat and stir for a while without heat. You should do this a few times, alternating between having them on and off the heat.
• After a couple of minutes, the saucepan will be warm enough that you don't need to put it back on the heat.
• When it's nearly at the consistency you want, add crème fraîche to the saucepan; it lowers the eggs' temperature and ensures they don't overcook.
• Season with flaky salt and pepper from the grinder.
• Add some finely chopped chives to the saucepan, stir, and your scrambled eggs are ready.
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• Place your toasted bread at the bottom of the plate and drizzle with a little olive oil.
• Add your mushrooms and tomatoes (keep them on the vine) on the side.
• Top your toast with the scrambled eggs and serve immediately.