Scrambled eggs with wild mushrooms


For the mushrooms
  • 15g/½oz butter
  • 100g/3½oz wild mushrooms
  • 1 tbsp chopped parsley
For the scrambled eggs
  • 3 free-range eggs, whisked
  • 1 tbsp double cream
  • salt and freshly ground black pepper
  • 25g/1oz butter
To serve
  • 2 rashers bacon, fried until golden, chopped
  • fresh chives, to garnish

Preparation method

  1. For the mushrooms, melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.

  2. For the scrambled eggs, whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper.

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