Scrambled Eggs with Roasted Mushrooms

1. For the mushrooms, heat a sauté pan over high heat. Coat the bottom with oil. When sizzling hot, add the mushrooms, garlic, and thyme. Cook until the mushrooms begin to brown. Lower the heat to finish cooking. Add the butter and let melt. Season with salt and pepper. Remove the thyme sprigs before serving.
2. For the scrambled eggs, whisk the eggs in a mixing bowl. Add the milk. Season with salt and black pepper. Heat a sauté pan over medium heat. Add the butter. Pour in the eggs and drop the heat to low. Stir the eggs as they cook. Remove the eggs from the pan when they are soft and creamy. Keep warm.

Fried Eggs with Pumpkin Seed Chili Oil

1. For the spiced pumpkin seeds, heat the olive oil in a small sauté pan over medium low heat. Add the pumpkin seeds, currants, and red pepper flakes. Let cook for a few minutes until the seeds are toasted and the currants have plumped up.
2. For the fried eggs, heat a non-stick pan over medium-low heat. Add enough oil to coat the pan. Break each egg into an individual dish. Fry the eggs one by one (or use multiple pans). Pour each egg into the hot oil. Cook until the whites are set and the yolk has reached your desired doneness. Slide the egg onto a plate, season, and keep warm.

Poached Eggs with Crispy Parsley

1. Coat the bottom of a small sauté pan with a ¼ inch of oil. Heat over medium low heat. When hot, add the parsley and let fry for a minute or two until crispy. Use a slotted spoon to transfer the parsley to a paper towel. Season with salt when hot.
2. For the poached eggs, fill a pot with 5-6 inches of water and bring to a simmer. Add the vinegar and salt to the water. Break each egg into an individual dish. Gently pour the eggs, one by one, into the poaching liquid. Poach for 3-4 minutes (or longer if you want the yolk to firm up more). Use a slotted spoon to transfer the eggs to a paper towel. Trim the whites and season. Keep warm.