Directions

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  1. Beat the eggs in a bowl.
  2. Add milk and spices. Beat well.
  3. Add mushrooms to the mix.
  4. In a small pot melt the butter on low-medium heat and add the egg mix.
  5. When the egg starts to cook, use a spatula to push the egg from the outside towards the inside. The trick is to not stir constantly. Just keep pushing the outside cooked area inwards until all of the egg is cooked.
  6. When you can no longer see any uncooked portions, add the chopped spring onions and stir.
  7. Take off the heat and add the grated cheddar cheese. Stir so that the cheese melts against the hot eggs.
  8. Take the eggs out in a serving bowl and top with grated parmesan cheese (and cheddar cheese if you want to make it a heavy breakfast).
  9. Grill the top to melt the cheese. I use a chef’s flame torch to get that amazing burnt parmesan effect.
  10. Top with freshly ground pepper. Serve on a bed of rocket leaves, smoked salmon and capers.