100g Pancetta, 3 eggs, 3 chestnut mushrooms, bread, butter
Serves: 2 Preparation: 10 minutes
I am allergic to mushrooms, so they very rarely feature in this blog. I do however cook them for my husband from time to time, and this is one of his favourite breakfasts.
1) Crack the eggs into a bowl and whisk them. Season lightly with salt and black pepper and set aside. Good scrambled eggs should never be diluted with milk.
2) Finely slice the mushrooms and add to a pan along with the pancetta and a generous knob of butter. Stir through for 5 minutes on a low heat, then add the eggs.
3) Turn up the heat a little and continually stir the eggs to prevent them sticking to the bottom of the pan. Within about 5 minutes the eggs should be firm but not dry. Serve on toasted bread and eat immediately.