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Scrambled Eggs With Portobellos and Onions

Mushrooms, butter and onions are constant companions. Serve the scrambled eggs with croissants for a breakfast fit for company.

1/3 cup chopped onions
1 1/2 tablespoons butter
1 cup chopped mushrooms, about 1 large
1/8 teaspoon salt
1/8 teaspoon sugar
1/4 teaspoon soy sauce
8 eggs

Sauté the onions in the butter until they are just transparent. Add the mushrooms and the rest of the ingredients except the eggs, and continue to cook until most of the moisture has evaporated, about 10 minutes.

Beat the eggs lightly and add to the sautéed mixture. Continue stirring until the eggs are not quite completely cooked, and take off the heat. The heat from the bottom of the pan will finish cooking the eggs while you continue to stir them. Serve with croissants or toast. Makes 4 servings.

-- Marlene Parrish

Thursday, August 19, 1999

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