Tumbled eggs with mushrooms
Fluffy eggs flavoured with chives are the perfect accompaniment to a thick, crunchy bagel.
100 g, (button), halved
2 tsp, finely chopped, plus extra for garnish
1 individual, halved
1 x 3 second spray(s)
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add mushrooms and cook, stirring, for 3 minutes or until tender and lightly browned. Transfer to a plate. Cover to keep warm.
- Meanwhile, whisk eggs, milk and 2 teaspoons chives in a jug. Reheat pan over low heat. Pour egg mixture into pan and cook, folding occasionally (see tip), for 3–4 minutes or until cooked to your liking.
- Toast bagel halves and top with tumbled eggs, mushrooms and extra chives. Season with salt and freshly ground black pepper. Serve.
TIP: Try to resist the urge to stir the eggs or they will be scrambled. Use a spatula to gently fold the mixture to create the ‘tumbled’ effect.