Miso Mushrooms and Scrambled Eggs

Cook Time 15 minutes

Servings 2

Ingredients

1 tsp olive oil

20g butter, plus extra 

300g Swiss Brown mushrooms 

1½ tbsp sweet white miso

2 cloves garlic, chopped

2 tbsp of furikake seasoning 

4 eggs

2 tbsp sour cream

Pinch salt and pepper

Toasted sourdough, to serve

Method

Heat a pan over medium to high heat and add half the butter and olive oil. Once frothy add the mushrooms and fry for 2-3 minutes to soften. Now add the remaining butter, garlic and miso and toss for a minute, coating the mushroom in the garlic and miso butter.

Turn the heat off and keep warm.

Whisk the sour cream to loosen and then whisk in the eggs and season with a small pinch of salt. Heat an extra small knob of butter in a small non-stick pan and add the eggs. Scramble to your liking.

Serve scrambled eggs, miso mushrooms and sourdough with a generous sprinkle of furikake seasoning.