Ingredients
- For the mushrooms
- 15g/½oz
butter - 100g/3½oz
wild mushrooms - 1 tbsp chopped
parsley
- 15g/½oz
- For the scrambled eggs
- 3 free-range
eggs, whisked - 1 tbsp
double cream - salt and freshly ground
black pepper - 25g/1oz
butter
- 3 free-range
- To serve
- 2 rashers
bacon, fried until golden, chopped - fresh
chives, to garnish
- 2 rashers
Preparation method
For the mushrooms, melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.
For the scrambled eggs, whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper.