Scrambled Eggs and Sautéed Oyster Mushrooms (with steak cuts)

What I Used:
1 King Oyster Mushroom
1 clove garlic
2 tsp butter
some cooking oil

2 eggs (to room temperature)
2 tbsp milk
1 tsp butter
some cooking oil

Chives to garnish
Salt, Pepper and Bacon Salt to taste
Beef steak optional (was a leftover)

Chop up the mushrooms, beef and garlic.

I got the 6-inch pan up to gentle heat. Put in the oil. Once oil smokes, garlic in. Stir garlic around and drop mushrooms soon after. Then butter. Keep mixing the goods around the pan until the mushrooms get a little brown. Set aside on serving plate.

(Bring leftover beef steak to life using residual mushroom oil over heat. Plate.)

Beat two eggs, drop milk, beat a little more. Dump butter and then eggs into hot pan. I used the same pan with the past flavours of mushroom, garlic and beef.

Leave mixture for a bit then stir and fold coagulation upon itself. Pause. Then stir and fold again. Continue until eggs get a fluffy consistency. Should take no longer. Remove from heat. Check if to liking. Plate.

Dash (Bacon) Salt and pepper to taste. Chives over eggs and/or mushrooms.

I had mine with Lemon and Ginger Tea. It was a lovely morning, considering I didn’t maim myself during the cooking process. I’m disabled and I can’t see over the stove very well. Thus the 6-inch pan.