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Scrambled Eggs with Mushrooms

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Scrambled eggs with mushrooms

 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.

Nutrition Facts

Servings 4