Start by melting butter over medium heat in a large frypan. Add mushrooms, thyme and garlic and cook for 10–12 minutes, stirring frequently, until the mushrooms release their moisture.
Add a splash of water if needed or more butter and cook until fully absorbed.
Stir in the crème fraîche or cream, and season well with salt flakes and black pepper. Cook for another minute until thick and creamy. Remove mushrooms from pan and set aside.
Add butter back into the pan and swirl around evenly, add bread into the pan and toast till golden and crisp. Rub a little butter on the top side of the bread before flipping over.
When bread has toasted, turn off heat or turn to lowest setting, add butter, when melted add whisked eggs and allow to cook slowly and gently scraping bottom of the pan as needed. Add butter, salt and lemon juice to balance the creaminess.
To serve, place a generous serving of scrambled eggs on toast then top with sauteed mushrooms. Garnish with parsley.
0 servings