Rinse, trim, and dry the mushrooms.

Place 1/4 cup (32-grams) flour in a dish.  Place 2 eggs in another dish and beat with 1 tablespoon water. 

Mix the remaining 1/4 cup (32 grams) flour, cornmeal, parsley, sage, garlic powder, paprika, cayenne, and salt in a third dish. Coat the portobellos with the flour.

Dip each mushroom into the egg mixture, making sure to coat the entire surface. Then dip into the flour-cornmeal mixture, making sure to coat the entire surface. Place the mushrooms on a cake rack and let them air-dry for at least 15 minutes. 

Heat about 1/2 inch (1.3 cm) vegetable oil (enough to come halfway up the sides of the mushrooms) in a large sauté pan over a medium-high heat. When the oil is hot enough to make a breadcrumb sizzle, fry the mushrooms for about 3 minutes on each side side or until crispy and golden brown.

Beat the remaining 8 eggs and the chives in a bowl. 

Heat the olive oil in a large sauté pan over medium heat. Add the eggs and cook them, stirring occasionally, until they are almost set but still glossy. Transfer the eggs to serving plates accompanied by a fried mushroom.

SERVING SUGGESTIONS AND VARIATIONS: If the mushrooms are large enough, you can serve the eggs inside of them. If you prefer, fry the eggs in butter for a dairy meal.

Source: The Modern Kosher Kitchen Cookbook