Setas con Jamón (Oyster Mushrooms)

This quick tapas is incredible easy and fast to make. All you need is a good handful of oyster mushrooms, some cured Spanish ham serrano, a few eggs and off you go. You can substitute the mushrooms with any other typ,e or use prawns instead of ham.
Ingredients:
500g Oyster Mushrooms
200g Serrano ham cut into small bits
3-4 cloves of garlic
2-3 eggs
1 tbsp sherry
1 tsp dried (or fresh) thyme
Olive oil
Salt and pepper

Prepare all the ingredients. Clean and cut the mushrooms into bite-sizes, peel and crush the garlic, beat the eggs in a bowl.

Fry the mushrooms at medium to high heat. Add salt and wait for them to release the water they contain. Once the liquid is gone they will start browning. Once they start browning, add the garlic and stir occasionally.

After about a minute of frying the garlic, add the sherry and thyme. Let the sherry evaporate.

Add the ham and stir it in for about 2-3 minutes.

Pour over the eggs, stir and turn off the heat. The residual heat will be enough to finish cooking the eggs. Keep scrambling until the all the egg is cooked. Don't over-cook them or they will go watery. Grind some pepper and add salt to taste.

I've served it on a slice of spelt bread I made yesterday, with a bit of mayonnaise.