Scrambled Eggs & Mushrooms – Tasty, Healthy Brunch

This week typifies our British obsession with weather. We had the hottest September day since 1911 at 34.5C (94F), sunshine, thunderstorms, lightening, a month’s rain in 24 hours, floods, hailstones, and by the end of the week back to more typical weather for Autumn. One of my favourite weekend brunch dishes is scrambled eggs and this recipe is easy, low carb & can be dairy-free too.

Ingredients

2 medium eggs, at room temperature
3 brown mushrooms, mini portobello work well
handful of rocket (arugula)
a few baby tomatoes
fresh chives, chopped
knob of butter & vegetable oil (for dairy free)
freshly ground sea salt & black pepper

Method

Clean the mushrooms, remove the stalk & trim around the cap (see picture)
Mushrooms ready to grill (broil)
Brush with a little vegetable oil & season with sea salt & black pepper
Grill (broil) under a medium heat for 3-4 minutes
Melt the butter or vegetable oil if dairy free in a small saucepan on a medium/low heat
Beat the eggs in a small bowl, season & add to the pan, stirring continuously
Add a few chopped chives keeping some aside
Cook the scrambled eggs for 3 minutes
Pile the eggs on top of mushrooms
Decorate with some chopped chives, tomatoes & rocket (arugula).