Mushroom Scrambled Eggs

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

Equipment:

Chopping board

Wet chux

Pastry brush

Knife

1 tablespoon measure

1 cup jug

1 medium mixing bowl

Flat-edged wooden Spoon

Whisk

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.

Cooking:

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.

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