Scrambled eggs with mushrooms on wholegrain toast
Pile creamy eggs on grainy bread and enjoy with fresh-cooked mushrooms. A divine start to the day!
100 g, halved
1 slice(s), toasted, (1 x 35g)
- Heat oil in a small non-stick frying pan over medium-high heat. Cook mushrooms, stirring, for about 3 minutes or until light golden. Season with salt and pepper. Transfer to a small bowl and cover to keep warm.
- Whisk eggs in a medium jug. Season with salt and pepper. Pour egg mixture into the same pan over medium heat and cook, stirring, until just set. Serve toast topped with eggs and mushrooms.
TIP: For a change, replace the mushrooms with halved cherry or grape tomatoes.