Soft Scrambled Eggs with Garlic Butter Mushrooms
/
Soft Scrambled Eggs with Garlic Butter Mushrooms
Recipe by Michael Weldon
Dietaries:
Serves: 2
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients
Parsley and Garlic butter
1 block of butter, room temperature butter
1 bunch of parsley
8 garlic cloves, grated
1 lemon, zest
Pinch of salt
Pinch of pepper
Mushrooms
125g button mushrooms, quartered
125 g oyster mushrooms, torn into bit sided pieces
Olive oil
6 eggs
2 tablespoons butter
¼ cup cream
Sea salt
Serve with
Coles Rustic baguette
Butter
METHOD
In a food processor blend the parsley, garlic, lemon, zest, juice and seasoning. Add in the butter and until combined.
In a pan fry the mushrooms with a drizzle of oil. Once just softened add in a large spoon of garlic butter. Toss through and season to taste. Keep warm.
Add the eggs, butter and cream into a saucepan and place over a medium heat. Cook, stirring continuously until the mixture is smooth, creamy and just set. Season with a pinch of salt.
Serve in a bowl with a spoon on the garlic butter mushrooms in the centre with the bread and extra butter on the side.
