Scrambled eggs and mushrooms on toast
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There is no better way to start the weekend that with a plate of perfectly cooked scrambled eggs, served on crusty bread with some sautéed mushrooms. The trick to Shaun Rankin's breakfast recipe is using really good quality mushrooms and fresh eggs.
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Ingredients
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Imperial
- 8 eggs
- 2 tbsp of milk
- 2 knobs of butter
- 200g of chestnut mushrooms, sliced
- 4 slices of wholemeal bread
- 1 1/2 tbsp of chives, chopped
Method
1
Crack the eggs into a bowl, add the milk and whisk until combined
- 8 eggs
- 2 tbsp of milk
2
Heat a knob of butter in a saucepan, add the egg mixture and turn down the heat
- 1 knob of butter
3
Using a wooden spoon, keep stirring the mix in the pan until the eggs are slightly undercooked. Remove from the heat and leave in the pan
4
Meanwhile, add a knob of butter to a separate frying pan. Add the mushrooms and fry until all the moisture has been released and they turn golden brown
- 1 knob of butter
- 200g of chestnut mushrooms, sliced
5
Toast the slices of wholemeal bread in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through
- 4 slices of wholemeal bread
6
Divide the scrambled eggs onto plates with a slice of toast. Add the mushrooms to each plate and sprinkle with chopped chives before serving
- 1 1/2 tbsp of chives, chopped
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Scrambled eggs and mushrooms on toast
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