Eggs are SUCH a satisfying meal. This makes for a decadent brunch meal if you’ve got company, or if you want an easy midweek (or weekend) dinner.
Eggs 4
Cream (or milk) – a generous splash, about 2 tbsp
Sliced Mushrooms – 1 cup (about 6 large)
Meat Mix 1 tsp
Neutral Oil 1 tbsp
Butter – small knob
Coriander leaves / Dill – small handful chopped up to use as garnish
– Heat oil & butter in a heavy pan on medium heat.
– While your pan is warming up, whisk the eggs, cream and Meat Mix spice blend.
– When the butter has melted and the pan is hot enough, increase the heat to the highest setting.
– Add the mushrooms and toss to cook (don’t cook on a very low heat or for too long as the mushrooms start sweating.)
– Pour the whisked eggs and swirl the pan so that the mushrooms are all coated.
– Once the egg “sets” move with a spatula all to set again, moving the eggs regularly till they are coked through, but still a little bit “runny”.
– Once you get them off the pan, they will continue to cook in their residual heat.
– Stir through the chopped coriander & dill before serving on some toasted sourdough or ciabatta.
We have been a *little bit* spoilt with some fresh truffle from George’s Truffles this week and are relishing every mouthful (the kids… huge fans!) – double the ‘shroom hit! To truly enjoy the maximum flavour of the truffle and eggs, we’ve skipped the coriander & dill in this batch.
As with a lot of food – ugly pictures, beautiful flavours!
The cream gives the eggs a very rich texture (I find that milk just makes them rather runny and causes eggs to “sweat”.)
Resist the temptation to constantly stir the eggs while cook gin them – you’re scrambling them, not making a custard!
Feel free to swap the Meat Mix for Hurry Curry or Nice Spice for a spicier variation.