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.
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
