mushroom scramble

breakfast (8:30 a.m.) = oatmeal with raisins and brown sugar

brunch (11:30 a.m.) = bagel with scrambled mushrooms

Heat some olive oil and a diced red shallot, along with salt, pepper, and fennel seeds, over low heat. Add 5 small-medium button mushrooms (those small, round, white mushrooms that are easy to find), chopped. Heat, stirring/turning occasionally with a spatula, until the mushrooms are slightly browned on the edges, and you should hear water hissing out of them. Turn the heat off and let them continue to sizzle while your bagel toasts. I did mine in the oven at 400 degrees until it was slightly brown on the edges. Spread margarine on the bagel, then top it with the mushroom scramble. Don't be shy with the olive oil; mushrooms will drink it up. Fennel seed gives the topping a savory breakfast taste.