Lapis the Nevrean

Inspired by this Ryyudo post and the positive reaction to my previous attempt I have once again made a burger that is about the mushroom, this time involving eggs

cookery:

• identical mushroom concoction to last time: garlic, shallot, mushroom, butter, red wine, soy sauce, cook until reduced
• eggs, splash of milk, dash of salt, beat the crap out of it, pour into very buttered and slick warm pan
• grated gouda, mushroom slop, fold up omelette, tuck in the ends and chop in half, put half-omelette squares into toasted buns
• serve it forth

extra tips for the omelette because I made something closer to a French omelette than an American one:

• cook low and slow to get a silky texture in the end
• if you did it right it'll slip around in the pan real easy and you'll have hardly any toasted egg crust on the outside/bottom
• i used four eggs to make two incredibly thin and fragile ten inch omelette rounds but you may actually want to err thiccer for easy handling and flavor balance