Slow mornings call for creamy scrambled eggs, golden mushrooms, all with a sprinkle of Meat Mix magic. Comfort food doesn’t get much easier than this. ☕🍳🍄
Eggs are just perfect for brunch – or for a hearty brekkie to load you up for the day. Let me know if you make these (I’ve tweaked this recipe a wee bit to be more like where my current preferences lie).
Serves 2 | Ready in 15 minutes
Ingredients
- 4 large eggs
- 2 tbsp cream (or milk)
- 200g mushrooms, sliced
- 1 tbsp butter
- 1 tsp olive oil
- 1 tsp Mixed Roots Meat Mix Spice Blend
- Salt and black pepper, to taste
- 2 slices sourdough or grainy toast
- Fresh parsley or chives, finely chopped (optional)
Method
Cook the mushrooms
- Heat the olive oil and half the butter in a frying pan over medium-high heat.
- Add the mushrooms and cook for 5–6 minutes until golden and any moisture has evaporated.
- Sprinkle over ½ tsp Meat Mix Spice Blend and stir through.
Prepare the eggs
- Crack the eggs into a bowl and whisk with the cream.
- Stir through the remaining ½ tsp Meat Mix Spice Blend.
Make the scrambled eggs
- Reduce the heat to low and add the remaining butter to the pan.
- Pour in the egg mixture over the cooked mushrooms.
- Using a spatula, gently stir and fold the eggs as they cook.
Continue cooking slowly until the eggs are creamy and softly set. Avoid overcooking – the eggs should still look slightly glossy.
Serve
Toast the bread and place on warm plates.
- Spoon the creamy scrambled eggs over the toast.
- Top with the golden mushrooms.
- Finish with a crack of black pepper and a sprinkle of parsley or chives if using.
- With a mug of chai or coffee – of course 😉
My two cents’ worth:
For an extra hearty winter brunch, add a handful of baby spinach to the mushrooms during the final minute of cooking, or top with crispy bacon for a café-style finish. Yummmm