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Recipe
Field Mushrooms & Eggs
The old-fashioned breakfast that flavor memories are made of — thick slices in foaming butter with parsley, beside soft scrambled eggs.
15 minTime
2Serves
6Ingredients
Made with Field Mushroom
Butter & parsleySoft eggsToast
- 1Heat half the butter in a pan over medium-high heat until foaming. Add the mushrooms and cook, stirring occasionally, for 6–7 minutes until golden and tender.
- 2Meanwhile, whisk eggs with cream and a pinch of salt.
- 3In a separate pan, melt the remaining butter over low heat, add the eggs, and stir gently and continuously until softly set, about 4 minutes.
- 4Finish the mushrooms with parsley and a final knob of butter.
- 5Serve the mushrooms beside the soft eggs, with buttered toast.
