Читать книгу Home Cooking - Rachel Allen - Страница 35

1 tbsp sunflower oil

25g (1oz) butter

75g (3oz) mushrooms, quartered

Squeeze of lemon juice

Salt and freshly ground black pepper

4 eggs

1 tbsp milk

1 tbsp finely chopped chives

1 Heat the sunflower oil with half the butter in a medium-sized frying pan on a gentle heat and sauté the mushrooms for 4–5 minutes or until softened and turning golden. Squeeze over the lemon juice and season well with salt and pepper before removing from the heat with a slotted spoon.

2 Meanwhile, crack the eggs into a bowl, add the milk, season with salt and pepper and beat together. Add the remaining butter to a small saucepan on a low heat, pour in the eggs and cook as in the basic recipe opposite.

3 Stir in the chives and sautéed mushrooms and check the seasoning. Divide between plates and serve immediately.