Buttered Mushrooms with Scrambled Eggs

Cook Time 10 minutes

Servings 2

Ingredients

4 eggs

2 tbsp cream

40g butter 

250g button mushrooms 

2 cloves garlic, finely chopped

2 springs parsley, leaves picked

Splash of sherry vinegar 

Salt and pepper 

Method

Whisk the eggs with the cream and pinch of salt.

Heat butter a pan over a high heat and add the mushrooms. Sauté for 1 - 2 minutes to lightly colour. Turn the heat to medium then add the half the butter, garlic and parsley and sauté to completely coat the mushrooms in the foamy butter. Season with salt and pepper. Place in a bowl and keep warm.

Wipe the pan clean and return to the heat. Add the remaining butter and allow to melt then pour with eggs. Let set for a few seconds, then bring the side to the centre and swirl the pan to scramble the eggs.

Add a small slash of vinegar to the mushrooms. Portion eggs onto plates and top with mushrooms.