Mushrooms with Scrambled Eggs and Chives
Preparation: 10 minutes
Cooking: 10 minutes
8 small (about 60g each) flat mushrooms, trimmed
40 g butter, melted
½ cup cream or milk
1/3 bunch fresh chives, chopped
Salt and freshly ground black pepper, to taste
4 thick slices Italian bread, toasted
Preheat a grill on high heat. Line a baking tray with baking paper. Place mushrooms onto baking tray and brush both sides with ½ the melted butter. Place under grill and cook for 2-3 minutes on each side or until just tender. Meanwhile, place eggs, cream or milk, chives and salt and pepper into a medium bowl. Whisk until well combined.
Heat remaining butter in a medium non-stick frying pan over medium heat. When butter is sizzling, add egg mixture and cook for 2-3 minutes or until egg just starts to set. Stir gently and cook a further 1-2 minutes or until cooked to your liking. To serve, place 2 mushrooms onto each serving plate. Top with scrambled eggs. Season with salt and pepper and serve with toasted bread.