Ideal for brunch, this dish is best made with really fresh eggs. For a special occasion, use seasonal wild mushrooms, freshly picked if possible.
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25g (1oz) unsalted butter
1 onion, finely chopped
1 clove garlic, crushed
225g (8oz) brown cap mushrooms, finely chopped
Pinch of freshly grated nutmeg
1 teaspoon finely chopped thyme leaves
1 tablespoon finely chopped parsley
Salt and black pepper
4 large eggs, beaten
25g (1oz) fresh goat's cheese, crumbled
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Method Prep:15min › Cook:15min › Ready in:30min
Melt half the butter in a heavy-based, nonstick saucepan. Add the onion and garlic and cook over a medium heat, stirring, until translucent.
Add the mushrooms, cover and cook for 5-6 minutes. Add the nutmeg and herbs, and salt and pepper to taste. Remove to a bowl and set aside in a warm place. Wipe the pan.
Melt the remaining butter in the pan and add the eggs, with salt and pepper to taste. Cook over a very low heat for 3-4 minutes or until they start to thicken. Add the mushroom mixture and goat's cheese, then remove from the heat.
Continue stirring off the heat until creamy. Serve at once on a bed of mixed leaves or on toast.