Scrambled Eggs with Morel Mushrooms

Name: Scrambled Eggs with Morel Mushrooms
Prep time: 5 min
Cook time: 10 min
Yield: Serves 1 - 2
Ingredients: 100g morel mushrooms; 4 eggs; 2 large knobs of butter, plus extra for toast; 2 slices bread, for toast; 2 tablespoons chives, finely chopped

Feeds 1 - 2 people
Prep time 5m
Cook time 10m

Description

Morels are a perfect mushroom: full of earthy woodland flavour. They work perfectly with eggs, and this is a great way to make a breakfast or brunch feel special.

Ingredients

100g morel mushrooms
4 eggs
2 large knobs of butter, plus extra for toast
2 slices bread, for toast
2 tablespoons chives, finely chopped

Method

Heat a frying pan, add a splash of oil, then add the morels. Allow to cook, without stirring too much for a minute or two. Once they begin to soften, add a knob of butter and some salt. Stir until cooked, then turn off the heat and set aside.
Put the bread on to toast.
Crack the eggs into a saucepan and add some salt. Whisk to combine. Add a knob of butter.
Put the saucepan over a medium low heat and stir gently. Once the eggs begin to warm up, gently move them around the pan, scooping around the edges and into the centre. Once the eggs are 80% cooked, remove them from the heat - the residual heat will finish cooking them.
Serve the eggs on buttered toast with the scrambled eggs, morels and chives.

Scrambled Eggs with Morel Mushrooms

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