• p40


    8 eggs

    2 tbsp of milk

    2 knobs of butter

    1 1/2 tbsp of chives, chopped

    200g of chestnut mushrooms, sliced

    4 slices of wholemeal bread

    4 tbsp of mushroom ketchup


    Crack the eggs into a bowl, add the milk and whisk until combined

    Heat a knob of butter in a saucepan, add the egg mixture and turn down the heat

    Using a wooden spoon, keep stirring the mix in the pan until the eggs are slightly undercooked. Remove from the heat and leave in the pan

    Meanwhile, add a knob of butter to a separate frying pan. Add the mushrooms and fry until all the moisture has been released and they turn golden brown

    Toast the slices of wholemeal bread in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through

    Divide the scrambled eggs and mushrooms onto plates with a slice of toast. Add the mushroom ketchup to each plate and sprinkle with chopped chives before serving