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Scrambled eggs with mushrooms on truffle-pesto sourdough toast
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50g button mushrooms, sliced
1 tsp chopped fresh parsley (optional)
1 - 2 slices Waitrose White Sourdough bread
2 clarence court old cotswold legbar Free Range eggs, beaten
1 tbsp finely grated Parmigiano Reggiano
1 tsp unique Italia Truffle Flavoured Pesto
1. Melt half the butter in a small pan and add the sliced mushrooms. Cook quickly over a medium-high heat for 2–3 minutes until lightly browned, then add the parsley and seasoning and keep warm. Toast the sourdough slices.
2. Heat the remaining butter in a small non-stick pan and add the beaten eggs and seasoning. Cook gently, stirring until the eggs start to set. Stir in the Parmigiano Reggiano.
3. To serve, spread the toast with the pesto and spoon the scrambled eggs on top. Serve with the mushrooms and a mug of tea or glass of orange juice.
This recipe was first published in March 2012.