Eggs, sausage, mushroom and cheese mix-up…

Start by sautéing Portobello mushrooms with butter and olive oil, then set them aside. Next, sauté a jumbo frankfurter sausage. Once cooked, pour in three whisked eggs and scramble the mixture, cooking until the bottom part sets before folding half of it over to keep the inside moist. Place half of the egg onto a warm plate, then add 2 slices of Havarti cheese and cover it with the remaining egg. Serve the final dish with a slice of whole wheat sourdough.