Creamy Scrambled Egg & Garlic Mushrooms
Over a year ago
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Ingredients
- 2 medium Eggs beaten
- Good dollop Mayonnaise (not low fat)
- 6 medium button mushrooms. sliced
- Garlic butter*
- 2 slices bread (white.brown.wholemeal)
- Little oil to saute
- to season salt and freshly ground black pepper
- Little lemon juice
- Little Parsley. Chopped
Accompaniment
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Method
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1
I always make my scrambled egg in the microwave. It's quick and the bowl cleans beautifully - forget the horrible pan!
Place the eggs in a microwave-safe bowl. Whisk in the mayonnaise. Season. Set aside.
In a frying pan place a little oil and the garlic butter*. Add the mushrooms and a little lemon juice. This brings out the flavour of the mushrooms. Saute until soft and just going brown. Drain and set aside, but keep warm.
If you can ignore the waistline place the bread in the oil/butter and fry until golden on both sides ... or make some toast.
Whilst this is cooking cook he eggs on high for 30 secs. Whisk again and put back in microwave. Set for another 15 secs on high. Whisk and should now come together as a creamy mixture. If still runny try another 10 secs. Should not take more than this.
Pile the egg on the fried bread/toast and top with the mushrooms. Sprinkle with chopped parsley if using.
Serve immediately.
Chef's Tips
* Please see 'Handy Garlic Butter & Friends'
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