Scrambled Eggs with Wild Mushrooms and Chargrilled Ciabatta
Creamy scrambled eggs and sautéed wild mushrooms, chargrilled ciabatta or your own favourite bread. An alternative at breakfast, a light lunch or simple supper. Adapt according to what you have available. Chestnut mushrooms not wild or a toasted English muffin instead of the ciabatta, no problem.
What you’ll need
2 free range eggs
75g cleaned mushrooms
¼ clove of garlic, thinly sliced
1tsp chopping chives
1 thick slice of ciabatta
10g unsalted butter
Maldon sea salt and fresh black pepper
Let’s get cooking
Lightly beat the eggs and season with the Maldon salt and fresh black pepper.
Sauté the mushrooms in some olive oil over a fairly high heat until the moisture has been driven off and the mushrooms are lightly coloured. Finish with a little garlic if desired and then some chopped chives right at the end.
When the mushrooms are nearly done start the eggs and chargrill the bread. Drizzle the bread with a little olive oil and season with Maldon salt, then char on a ridged grill plate or toast under the grill.
In a nonstick frying pan, melt the butter with 1tsp of the olive oil. Heat until the butter has stopped foaming and then stir in the eggs. Stir continuously until the eggs are just beginning to set. Spoon over the chargrilled bread and top with the mushrooms.
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