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Scrambled eggs and porcini mushrooms

Serves 2

INGREDIENTS

240g x Free range scrambled eggs

50g x Porcini mushroom pieces

30g x Butter

2 pieces of sourdough bread

METHOD

  1. Melt 15g butter  in a sauce pan and gently heat through the porcini mushrooms with seasoning
  2. Toast the sourdough and then spread with butter
  3. Heat the scrambled eggs through in the microwave or in a pan
  4. Top the sourdough with the scrambled eggs then add the porcini mushrooms on top.

LEATHAMS PRODUCTS

EGG032            FREE RANGE SCRAMBLED EGGS          500G EXCL

SAM289            CHARGRILLED PORCINI DICES             250G

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