Brazilian Mushrooms with Scrambled Eggs

Ingredients- serves 2

4 free range eggs

A punnet of mushrooms of your choice. I chose a mixture of chestnut and large flat field mushrooms – it’s what I had in the fridge!

50g of salted butter

2 tsp Suffolk Spice Company Brazilian spice mix.

Salt and pepper of your choice.

 

Method

Roughly chop the mushrooms into quarters (or thick slices if you are using large flat ones)

Crack the eggs into a bowl and whisk until well combined, adding salt and pepper to taste.

Melt half of the butter in a frying pan on a medium/high heat, just be careful not to burn the butter. You can add a little oil at this stage to prevent that happening. Toss in the mushrooms and fry gently, stirring and tossing regularly until they absorb the butter and start to darken.

At this stage, add the rest of the butter but retain a small knob to use for cooking the eggs. As the butter melts and the mushrooms begin to ooze their natural sweet juices, add the Brazilian mix and stir well. Make sure all the mushrooms are well coated. Turn the heat down and continue to cook for a further 3 – 4 minutes and then take off the heat.

In a separate pan (although you can reuse the mushroom pan for extra flavoured eggs if you wish), melt the retained knob of butter of a medium heat and add the eggs. Fold and turn the eggs with a wooden spoon or spatula until you reach the consistency of scrambled eggs you like.

Check the seasoning and serve with the mushrooms on warm plates. Hot buttered sour dough toast is a marvellous addition to this hearty breakfast/light lunch.

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Seasonings

A word about seasonings. In this recipe, on my eggs I used my home made Sriracha salt and fresh ground black pepper. In addition, I top with a mixture of chopped fresh flat leaved parsley and chives. However, these are not hard and fast rules, they are suggestions. Your will be amazed at what a difference a variation in salt can make. Red Wine sea salt is a decadent luxury I use often and on occasion I have even sprinkled Aleppo chilli on my eggs. Nothing is off limits, try something different, who knows what you might discover.