Sometimes we can go through ‘bad luck’ times, literally, every corner you turn there seems to be bad luck confronting you. Or maybe that’s because it’s 2013 and 13 is not a good number unless you are Taylor Swift.
Either way, I seem to have come across a bad luck time with my stay here in London. From health problems to job problems to friend problems, it’s a bad luck time. No matter how much these bad luck problems plague I have found those people who are seemingly close, willing to be a listening ear and give an indefinite number of hugs, only mine have all been given in messages and one very wonderful, funny video.
Yes, bad luck times can hit us all, even when we are on an exciting adventure thousands of miles from home and all it takes is a soul full of loyalty and humor to keep us afloat. We all have those people who have been through an astronomical amount of pain and loss in their lives and somehow, their humor hasn’t disappeared and that is just what I’ve needed during this time.
To anyone who is in the same boat, please trust those people, contact them at any time of day because they love you so much that they won’t care. Nor will their hugs or words or time or effort be too much for them to share with you.
Today’s post is to that wonderful person in Mississippi, Bobbie the one I owe a pumpkin pie and another adventure.
Scrambled Egg and Mushrooms on Olive Oil Toast
8 slices sourdough bread, sliced
1/2 cup olive oil
1 tablespoon butter
2 cups oyster mushrooms, thinly sliced
Pour a quarter of the olive oil into a frying pan and place 2 slices into the pan and turn, to ensure both sides have oil on them. Toast until lightly golden on medium heat, approximately 2 minutes on either side.
Continue with the remaining slices and spread thickly with avocado.
Break the eggs into a bowl and season lightly, whisk until well combined. Pour into a large frying pan on medium high heat and stir once the base is light. Stir consistently until the eggs are cooked and well scrambled.
Return the frying pan to the heat and add the butter, once melted and bubbling and spread the mushrooms evenly over the base, stirring to ensure even covering with butter until lightly golden, approximately 1 minute.
Serve the scrambled eggs on the avocado toast and finish with the mushrooms.