Scrambled Eggs with Mushrooms

Ingredients

• 4 eggs
• 6 — 8 preserved muslirooTns
• 2 ozs. fresh butter
• A tablespoonful cream
• A round of toasted bread
• Salt and pepper

Method

1. 1

   Break the eggs into a basin, season with pepper and salt, beat up well, and add the cream and the mushrooms (chopped finely).

2. 2

   Melt the butter in a stew-pan, pour in the mixture of egg, cream, etc., and stir over the fire until the eggs begin to set.

3. 3

   Have ready the toasted bread, well buttered, on a hot dish, pour the prepared eggs over the toast, and serve hot.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 42. The excerpt below is the record exactly as published.

SCRAMBLED EGGS WITH MUSHROOMS. 4 eggs 6 — 8 preserved muslirooTns Salt and pepper 2 ozs. fresh butter A tablespoonful cream A round of toasted bread

Cook this with the app: pantry check, scaling, and the assistant.