Serves 2
INGREDIENTS
240g x Free range scrambled eggs
50g x Porcini mushroom pieces
30g x Butter
2 pieces of sourdough bread
METHOD
- Melt 15g butter in a sauce pan and gently heat through the porcini mushrooms with seasoning
- Toast the sourdough and then spread with butter
- Heat the scrambled eggs through in the microwave or in a pan
- 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