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 clove garlic cloves

Method

1. 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. 2

   Toast the sourdough and keep warm.

3. 3

   Whisk the eggs with the cream and chopped tarragon. Season well.

4. 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. 5

   Pile the mushrooms onto the toast, spoon the creamy scrambled eggs over the top, and serve immediately.