Scrambled eggs with mushrooms on wholegrain toast

Instructions

1. 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.
2. 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.