Scrambled Eggs with Mushrooms

A lovely breakfast recipe for two.

You could use wild mushrooms for this recipe too, if you enjoy foraging for your edibles.

250g mixed mushrooms
6 eggs
50g unsalted butter
2 tsp fresh chopped thyme leaves
Sea salt & plenty of freshly ground Black pepper

Clean the mushrooms and cut them into thick slices. Put the eggs in a bowl, add the salt & pepper and beat well. Melt 40g of the butter in a large frying pan. Add the mushrooms, thyme, and freshly ground pepper. Fry over a medium heat until lightly browned and the juices begin to run. Push the mushrooms to one side of the pan, and add the remaining butter, then pour in the beaten eggs, stirring with a fork until almost set. Gradually stir in the mushrooms from the side of the pan, and cook for a couple of minutes. Spoon onto serving plates and sprinkle with thyme leaves. Serve with a round or two of toast.