Mushroom Scrambled Eggs

Cook Time 15 Minutes

Servings 2


1 tbs. olive oil
10g butter
200g of mixed mushrooms (pine, button, enoki, Swiss brown)
15g dried porcini mushrooms, rehydrated in warm water for 20 minutes
Pinch nutmeg
4 eggs
1 tbs. cream
100g goats cheese
½ a bunch chives
Truffle oil
Salt and pepper


In a medium sized skillet, melt the butter and oil over a high heat. Add the mushrooms and the porcini mushrooms that have been drained and excess the water squeezed out. Sauté the mushrooms for 5-6 minutes or until they have softened and turned golden in colour.

In the meantime, lightly whisk the eggs with the cream, nutmeg, salt and pepper with a fork.

Turn the heat down and add the egg mixture to the mushrooms. Cook for 20 seconds. When partially cooked, slowly scrape the eggs from the side, towards the centre of the pan and cooked to your liking. Crumble in the goat’s cheese, sprinkle with chives and drizzle a little truffle oil to finish.


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