Scrambled Eggs with Oyster Mushrooms & Caramelized Onions

2-3 servings
1 cup mushrooms chopped or sliced into bite size pieces
1/4 cup caramelized onions (recipe follows)
1 teaspoon chopped chives
3-4 eggs, lightly beaten
1 tablespoon olive oil
1 tablespoon butter
Kosher salt to taste
Freshly ground black pepper to taste
In a large skillet, warm the oil over medium heat. Add the mushrooms and sauté until just tender (the time will vary depending on the mushroom variety). Add the already caramelized onions and stir to combine. Saute about a minute, just until the onions are warm. Remove mushrooms and onions to a small dish.
Melt the butter in the same skillet over low heat. Add the eggs and gently stir only a few times as they slowly cook. This should only take a few minutes. Sprinkle with just a bit of salt and pepper. When the eggs begin to hold together, add the mushrooms and onions back to the skillet. Stir gently to combine and remove from the heat while the eggs are still a bit wet. They will finish cooking in the pan, in the time it takes to serve them. Top the plates with the chives just before serving.
Adapted from

Caramelized onions are easy to make, add super flavour to many dishes, great toppings for crackers or crusty breads, accompaniments for sandwiches, burgers and grilled fish or meats. I usually make a double batch and keep small quantities in the freezer.

Basic Caramelized Onions
(Makes: 1 cup)
2 tablespoons unsalted butter
2 medium yellow onions, halved and sliced paper thin (about 4 cups)
Kosher salt
Freshly ground black pepper
Melt the butter in a large frying pan over medium-low heat until foaming.
Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool.