Scrambled Eggs with Mushrooms

Heat the oil in a heavy pan or earthenware cazuela. Add the garlic. Sizzle for a couple of minutes until the garlic softens. Add the ham and mushrooms. Sprinkle with a little salt. Turn up the heat until the mushrooms absorb the oil. Turn down the heat and cook gently until the juices from the funghi are apparent. Beat the eggs with the parsley and season with a little salt and more black pepper. Stir the eggs into the mushrooms and continue to stir for a couple of minutes over a gentle heat until the eggs form soft curds. Remove the pan/cazuela from the heat just before the eggs set. Stir once more and serve. Don't forget some nice bred for dipping into this delightful dish.