Chayote Tops & scramble eggs with mushrooms

Look at them, who wouldn’t buy them?! All curly and cute. Who cares about the fact we don’t know how to cook them. On average once a week we buy something new to us. More than average that “something” ends up in trash can. But not this beauty. Chayote tops taste bland, so whatever you put on them they absorb. And they are so crunchy to eat.

Chayote tops
1 bundle chayote (sayote) tops
1 tbsp sesame oil
1 tbsp cherry vinegar
salt
1 clove garlic (julienned)
toasted sesame seeds
Cut off the tough lower half of the chayote tops. Blanche for 1 minute. Cool, drain, add sesame oil, salt, vinegar, garlic and sesame seeds.

Mushrooms eggs
some olive oil
2 eggs
1 small onion
1 cup japanese mushrooms (white shimeji)
sprinkle of thyme pepper
salt

Sauté onion. Add, mushrooms and thyme, season with salt and pepper. After the onion is golden add eggs and cook them.
Assembly and garnish with spring onion.