For the perfect breakfast, lunch, dinner or late-night bite, whip up some porcini scrambled eggs.

Simply reconstitute funghi porcini secchi in warm water until soft, combine with a few thinly sliced button or crimini mushrooms and sauté in a combination of olive oil and butter. Cook until mushrooms are lightly colored and their juices evaporate. Remove from pan and set aside. Turn heat to low and add a small knob of butter and let melt. When foaming subsides, add two lightly-beaten eggs and a pinch of sea salt. Gently scramble until just set and desired curd-size is to your liking. Turn off heat, add a few grinds of black pepper and spoon eggs on to a heated plate, top with the still-warm mushrooms and serve with a slice of perfectly toasted and buttered ciabatta.

Buon appetito!