Creamy Scrambled Eggs with Porcini Mushrooms

Ingredients

• 8 eggs
• 1 garlic clove, minced
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon coarse salt
• 1/2 leek, white part only, split and well washed
• 3 tablespoons olive oil
• 1/4 ounce dried porcini mushrooms, soaked in hot water to cover for 30 minutes
• 1 1/2 pounds fresh spinach, washed and stemmed
• 3 tablespoons unsalted butter

Directions

1. Break the eggs into a medium bowl, then add the garlic, thyme, and salt. Beat them gently with a fork and leave the bowl nearby. Slice the leek into 1/4-inch half-moons, then cook it over medium heat in 1 tablespoon of the olive oil. Scrape the leek into the eggs.
2. Drain the mushrooms, press out the excess moisture, and cook them in 1 tablespoon of the olive oil, stopping as soon as the edges start to curl. Add the mushrooms to the egg mixture.
3. Warm the remaining tablespoon of olive oil, then cook the spinach only until it collapses. Move the spinach to a platter and keep it warm.
4. In the same pan, melt the butter. Once it is sizzling, add the egg mixture and stir the eggs continuously over medium heat.
5. As soon as roughly half of the eggs have formed soft curds, less than a minute, spoon them over the spinach. The eggs will keep setting off the heat and stay creamy when they are served.