Scrambled eggs with mushroom sauce

For the mushroom sauce: cut 100 g of onion (approx) as well as the mushrooms and cook them in a frying pan with a little EVOO. Once they are done, put them in a blender bowl and add salt and pepper. We beat it and add milk until we get the desired consistency (thick but liquid).

For the rest: cut the potatoes and the remaining onion and place them in a lekué (if not in a deep dish with plastic wrap on top) with a little EVOO and salt and stir. 10 minutes in the microwave. Steam the eggs in a frying pan with a lid.

When everything is ready, serve on a plate and add the desired amount of mushroom sauce and break the eggs.