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Scrambled Eggs with Chestnut Mushrooms
Easy, Quick Breakfast
A very quick cooked breakfast. Scrambled eggs with a twist
1 large egg, or 2 medium ones
2 or 3 chestnut mushrooms
Herbs to taste
One or two slices of bread for the toast
Dice the mushrooms
Crack the eggs in a bowl and beat them until the yokes have mixed in with the white
Take a small pan and add some olive oil. Heat the oil and add the mushrooms
Once the mushrooms are soft and starting to reduce in size, add the eggs and stir them in. Keep stirring occasionally. Add the herbs and pepper.
At this point, put the bread in the toaster.
Ingredients all in the Pan
The eggs will need to be stirred fairly regularly, but not all the time.
When the toast pops put some butter on them.
When the eggs look like this, they are almost done. Stir them for a minute or so longer, then put them on top of the toast.