One of my favourite weekend indulgences is an egg breakfast, and this one is creamy and warm, perfect for a Winter morning, alongside a hot coffee!
3 extra-large free range eggs
3 tablespoons milk or cream
4 teaspoons butter
1½ teaspoon dried Sea Parsley Flakes
A handful of mushrooms
1 small clove garlic
Salt and freshly cracked pepper, to taste
Bread of your choice, toasted, to serve
Melt half the butter in a small-medium non-stick saucepan, and then add the crushed garlic clove. Cook for 1 minute, stirring constantly. Add the sliced mushrooms and 1 teaspoon of the sea parsley flakes. Saute over medium-high heat, stirring only occasionally to allow the mushrooms to brown at the edges. After a few minutes the mushrooms should be soft but with some golden brown edges. Remove from the pan and set aside.
Meanwhile, whisk the eggs, milk or cream and the remaining sea parsley flakes together. After taking the mushrooms out of the saucepan, add the remaining butter and melt it over a medium heat. Put the toast on to cook.
Pour the egg mixture in to the saucepan with the melted butter, turning the heat down to low. Use a flat wooden spatula, or similar, to fold the eggs, stirring from the outside in. Leave to cook slowly, every now and then folding the eggs in again as they begin to firm up. Stop folding when the eggs are still glossy but mostly cooked, and turn the heat off.
Place the toast and mushrooms on a plate to serve, topping with the scrambled eggs. Add salt and freshly cracked black pepper.