Believe it or not, one of the hardest parts was actually cracking the egg shell without breaking the tiny yolk. The shell is much softer than chicken egg shell so it wasn't easy to get a clean break!
I bought a handful of random mushrooms and sauteed in butter, I didn't have any fresh herbs on hand but maybe sage would've been nice here (I just sprinkled some oregano)! Don't season too early or you'll mushrooms will get too watery. Salt draws out the moisture.
I need to work on finessing this one but I think it's a good start.