This was amazing. The eggs and mushrooms had a buttery richness that contrasted with the crunch of the wilted romaine lettuce. I couldn’t stop eating them.
To make enough for two for brunch:
Chop romaine lettuce (about 1/2 head more or less) and put it into a small serving bowl. Season with salt & pepper.
Chop 3 large mushrooms. Saute with about a tablespoon of butter and a tablespoon of olive oil. Once they are cooked, dump the whole mixture (including the fat and/or any mushroom juices) over the greens. Leave the hot mixture on top of the greens so they’ll wilt.
Beat six eggs with 1/2 teaspoon Mrs. Dash and soft scramble the eggs using another tablespoon of butter. Spoon the scrambled eggs on top of the mushrooms and greens and serve.
You could add bacon, country ham and/or green onions on top. Or a mild cheddar … It’s a great base to play with.