Scrambled eggs and mushrooms on toast

Ingredients

• 8 eggs
• 2 tbsp of milk
• 2 knobs of butter
• 200g of chestnut mushrooms, sliced
• 4 slices of wholemeal bread
• 1 1/2 tbsp of chives, chopped

Instructions

1. Crack the eggs into a bowl, add the milk and whisk until combined
2. Heat a knob of butter in a saucepan, add the egg mixture and turn down the heat
3. Using a wooden spoon, keep stirring the mix in the pan until the eggs are slightly undercooked. Remove from the heat and leave in the pan
4. Meanwhile, add a knob of butter to a separate frying pan. Add the mushrooms and fry until all the moisture has been released and they turn golden brown
5. Toast the slices of wholemeal bread in a toaster until golden brown. Place the eggs back on the heat for 1 minute to warm through
6. Divide the scrambled eggs onto plates with a slice of toast. Add the mushrooms to each plate and sprinkle with chopped chives before serving