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Mushroom Scrambled Eggs

Yields2 ServingsCook Time15 mins

 40 g butter
 250 g button or cup mushrooms
 4 eggs
 2 tbsp milk
 1 tbsp fresh herbs like chopped chives or sprigs thyme thick slices Italian bread, toasted
 Chopping board
 Wet chux
 Pastry brush
 1 tablespoon measure
 1 cup jug
 1 medium mixing bowl
 Flat-edged wooden Spoon
 3 small bowls
 Electric fry pan or non- stick frying pan
 HANDY TIP: Place the wet chux cloth on your bench under the chopping board, this stops the board moving while you work.

Brush mushrooms clean with a pastry brush. Thinly slice mushrooms and put into a bowl.


Crack eggs into a medium mixing bowl.


Measure milk into a jug.


Pick the fresh herbs and roughly chop them, put into a small bowl.


Adult help maybe required: Melt butter in an electric frying pan or non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring every now and then until light golden.


While mushrooms are cooking. In a medium bowl whisk eggs, milk, herbs& pepper until well combined. Pour over the mushrooms, shake the pan, allow to cook for 30 seconds.


Adult help maybe required: Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand 1 minute (the pan in the heat is enough to cook the eggs through).


Serve immediately with toast.

Nutrition Facts

Servings 2