Wild Mushroom & Leek Scramble

The easiest brunch item! Serve alongside a crisp, aromatic white wine like Viognier, Marsanne, & Roussanne. Serves 4

• Olive oil to coat skillet and sauté

• 2 leeks washed and diced, green parts discarded

• 2 cloves minced garlic

• 1-2 cups sliced wild mushrooms

• 8 whisked eggs

• Handful arugula

• Crumbled goat cheese or feta to garnish

Sauté leeks, garlic, and mushrooms over medium heat until softened. Add in eggs and arugula. Garnish with cheese and serve.