Prep Time
10 mins
Servings
2 Servings
Cook Time
10 mins
Difficulty
Easy
A speedy, savoury British breakfast that uses Marmite to boost umami in fluffy scrambled eggs, served with golden sautéed mushrooms on wholemeal toast.
Ingredients
4 large eggs
30ml whole milk (or a splash of cream)
10g butter
200g white or chestnut mushrooms, sliced
1 tbsp olive oil
1 tsp Marmite
4 slices wholemeal bread
to taste salt
to taste freshly ground black pepper
5g fresh chives (optional garnish)
Method
Step 1
Toast the bread to your liking and keep warm.
Step 2
Heat the olive oil in a frying pan over a medium-high heat. Add the sliced mushrooms, season lightly with salt and pepper and sauté for 5–6 minutes until golden and any liquid has evaporated. Remove from the pan and keep warm.
Step 3
Crack the eggs into a mixing bowl, add the milk and beat lightly with a fork until combined.
Step 4
Mix the Marmite with a teaspoon of warm water to loosen it, then stir into the beaten eggs until evenly distributed.
Step 5
Wipe the frying pan clean, reduce the heat to low and add half the butter. Pour in the egg mixture and allow it to begin to set at the edges.
Step 6
Using a spatula, gently push the eggs from the edges towards the centre, repeating and folding until large soft curds form and the eggs are just set but still glossy. This should take 2–3 minutes. Remove from the heat and stir in the remaining butter for extra creaminess.
Step 7
Divide the mushrooms between the toasted slices, top with the scrambled eggs and scatter over chopped chives. Season with extra black pepper if liked and serve immediately.
Nutritional Information
Per serving:
Energy - 475kcal
Protein - 24g
Carbohydrates - 38.3g
Fat - 24g
Fibre - 6.5g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use a low heat and remove eggs from the pan while still slightly glossy to avoid overcooking. Adjust Marmite amount to taste; a little goes a long way.
