We love a good Scrambled Eggs & Crumpets & Mushrooms and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Wild Mushroom Sauce
Scrambled Egg Mix(ContainsMilk, Egg)
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.Grate the cheddar and chop the chives (or use scissors to snip the chives).
Lightly toast your crumpets in the toaster (or preheat your grill and toast them in there if you'd rather). Then spread with butter (if you have some). Top with the grated cheese. Set aside.
Heat a drizzle of oil or some butter in a large frying pan on medium high heat. Once hot, add the mushrooms and shallot. Season with salt and pepper and fry until the mushrooms are browned and the shallot soft, 5-7 mins. Stir in the garlic and cook for 1 minute. Add the kale a handful at a time. Cook with the mushrooms until softened, 4-5 mins, stir occasionally. Tip: Add a splash of water to help the kale cook.
Reduce the heat, stir the creme fraiche and mushroom sauce paste into the veg until well combined. Bring to a simmer, then remove from the heat. Preheat your grill to high and pop the crumpets underneath to grill until the cheese is golden and bubbly, 4-6 mins. Then remove from the grill.
Heat a knob of butter in a saucepan on medium high heat (use some oil if you don't have any butter). Give the egg carton a good shake. Once the butter has melted, pour in the eggs. Let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Keep cooking and stirring until the eggs are cooked to your liking.
Serve the eggs on top of your cheesy crumpets. Warm through the mushroom mixture until piping hot and serve alongside the eggs. Sprinkle the truffle powder on top of the mushrooms and the chives on top of the scrambled eggs. Enjoy!