Scrambled Eggs with Mushrooms

Scrambled eggs with mushrooms
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 250 g Button or Cup Mushrooms - sliced
 4 Eggs
 2 tbsp Milk
 3 tbsp Thyme - leaves picked
 1 tbsp Butter (or olive oil for a healthier dish)
 4 Slices of sourdough - toasted
1

Melt butter in a non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring often until light golden.

2

In a medium bowl whisk eggs, milk, herbs and pepper together until well combined. Pour over the mushrooms, shake the pan to allow the egg to run to the base of the pan. Cook, without stirring for 30 seconds.

3

Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand for 1 minute (the heat in the pan is enough to cook the eggs through).

4

Serve immediately with toast.

Ingredients

 250 g Button or Cup Mushrooms - sliced
 4 Eggs
 2 tbsp Milk
 3 tbsp Thyme - leaves picked
 1 tbsp Butter (or olive oil for a healthier dish)
 4 Slices of sourdough - toasted

Directions

1

Melt butter in a non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring often until light golden.

2

In a medium bowl whisk eggs, milk, herbs and pepper together until well combined. Pour over the mushrooms, shake the pan to allow the egg to run to the base of the pan. Cook, without stirring for 30 seconds.

3

Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand for 1 minute (the heat in the pan is enough to cook the eggs through).

4

Serve immediately with toast.

Scrambled Eggs with Mushrooms

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