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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.
First published in 2015
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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
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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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