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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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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
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Scrambled eggs and mushrooms on toast
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