Ingredients
- 6 baby
courgettes - 1 tbsp
thyme - 5 tbsp dried porcini
mushrooms, soaked in water until soft, drained and water reserved - 2 tbsp
olive oil - salt and freshly ground
black pepper
- 6 baby
- For the chilli scrambled eggs
- 3 tbsp
butter - 2 free-range
eggs, lightly beaten - 1 pinch
chilli flakes - 1 pinch
saffron - 2 tbsp
mushroom water, reserved from soaking the porcini - 3 tbsp
double cream
- 3 tbsp
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Place the courgettes in a baking tray with the thyme, soaked mushrooms and olive oil and season well.
Roast in the oven for 15 minutes.
For the chilli scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chilli, saffron and mushroom water and cook for two minutes.
Stir in the cream and season.
Serve the roasted courgettes alongside the chilli eggs.