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Shaun Rankin's mushrooms on toast with scrambled eggs  recipe

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


  • 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

  • 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


  1. Add the eggs and milk to a bowl and get the little ones to whisk the mixture until combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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