Autumn Mushroom and Herb Scrambled Eggs on Toast

Instructions

1. 1
   Toast the wholemeal bread until golden brown and spread generously with butter. Set aside on serving plates.
2. 2
   Melt half the butter in a large frying pan over medium-high heat. Add the diced shallot and cook for 1-2 minutes until softened.
3. 3
   Add the sliced mushrooms and minced garlic, cooking for 5-6 minutes until the mushrooms release their moisture and begin to caramelize. Stir in the fresh thyme leaves.
4. 4
   Reduce heat to low. In a bowl, whisk together the eggs with milk, salt, and pepper.
5. 5
   Add the remaining butter to the pan with the mushrooms. Pour in the egg mixture and stir continuously with a spatula for 3-4 minutes until soft, creamy curds form. Do not overcook.
6. 6
   Fold in the fresh parsley at the last moment. Divide the scrambled eggs between the two pieces of toast and serve immediately while hot.