2 level tsp (10 ml) mustard powder
8 eggs
salt and freshly ground pepper
2 oz (50 g) mushrooms, wiped and finely chopped
2 tbsp (25 g) 1 oz butter
2 oz (50 g) English Cheddar cheese, grated
1 tbsp (15 ml) fresh double cream (heavy cream)
8 eggs
salt and freshly ground pepper
2 oz (50 g) mushrooms, wiped and finely chopped
2 tbsp (25 g) 1 oz butter
2 oz (50 g) English Cheddar cheese, grated
1 tbsp (15 ml) fresh double cream (heavy cream)
method
1. Beat the eggs with the mustard and seasoning; add the mushrooms.
2. Melt the butter in a saucepan over a low heat. Pour in the egg and mushroom mixture and stir until the eggs begin to set.
3. Sprinkle in the cheese and cook, stirring, for several minutes until well blended and the eggs are cooked.
4. Stir in the fresh cream and serve at once with buttered toast.
2. Melt the butter in a saucepan over a low heat. Pour in the egg and mushroom mixture and stir until the eggs begin to set.
3. Sprinkle in the cheese and cook, stirring, for several minutes until well blended and the eggs are cooked.
4. Stir in the fresh cream and serve at once with buttered toast.
serving amount
serves 4
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