Mushroom and Tarragon Scrambled Eggs on Toast
Ingredients
- 8 large eggs
- 250 g chestnut mushrooms
- 4 sourdough bread
- 40 g butter
- 50 ml double cream
- 10 g fresh tarragon
- 1 garlic cloves
Nutrition (per serving)
- Calories
- 457 kcal
- Protein
- 23.2 g
- Carbohydrate
- 25.6 g
- of which sugars
- 2.9 g
- Fat
- 28.5 g
- of which saturates
- 13.3 g
- Fibre
- 1.7 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the mushrooms and crush the garlic. Melt half the butter in a frying pan over high heat, fry the mushrooms and garlic for 4–5 minutes until golden. Season and set aside.
- 2
Toast the sourdough and keep warm.
- 3
Whisk the eggs with the cream and chopped tarragon. Season well.
- 4
Melt the remaining butter in a non-stick pan over the lowest heat. Add the eggs and stir gently and continuously with a spatula for 4–5 minutes until just softly set.
- 5
Pile the mushrooms onto the toast, spoon the creamy scrambled eggs over the top, and serve immediately.
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