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Shaun Rankin's mushrooms on toast with scrambled eggs recipe

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Breakfast is the most important meal of the day, so why not make it something special? An easy to prepare recipe for a lovely festive breakfast. Great to please all hungry tummies! See method

Serves 4
15 mins to prepare and 30 mins to cook
299 calories / serving
Healthy

Ingredients

8 eggs
30ml (2 tbsp) milk
2 knobs butter
200g (7oz) chestnut mushrooms, sliced
4 slices wholemeal bread
60ml (4 tbsp) mushroom ketchup
1/2 tbsp chives, chopped

If you haven't got any wholemeal bread, try using white instead

Each serving contains

Energy
1255kj
299kcal 15%
Fat
17g 25%
Saturates
6g 28%
Sugars
5g 5%
Salt
1.3g 22%

of the reference intake
Carbohydrate 19g Protein 19.2g Fibre 3.3g

Method

Add the eggs and milk to a bowl and get the little ones to whisk the mixture until combined.
Add a knob of butter to a medium-sized saucepan and set over a medium heat. When the butter is foaming, pour in the egg mixture and reduce the heat to low.
Stir the egg mixture with a wooden spoon until the eggs are almost cooked but not quite. Then, remove the pan from the heat and set aside while you prepare the mushrooms.
Set a frying pan over a medium heat and add a knob of butter. When foaming, add the chestnut mushrooms and fry until all of the moisture has been released and they are a nice golden-brown colour.
Place the slices of wholemeal bread in a toaster and toast until golden-brown. Return the scrambled eggs to the heat for 1 minute to heat through and finish cooking.
To serve, divide the eggs, mushrooms and slices of toast between four plates and get the kids to sprinkle with the chopped chives and a slosh of mushroom ketchup. Serve immediately.

See more Breakfast recipes