Cheshire Food Blogger

Fluffy Eggs and Mushrooms on Toast

Scrambled eggs on toast is a wonderful veggie option for brunch, especially at the weekend. Here is my recipe for a quick, simple and satisfying breakfast that you can rustle up in no time.

#bestofthebrunch
#bestofthebrunch

Weekends are all about a lie-in and a decent brunch – if you ask me. Here’s a weekend breakfast classic which is quick, easy and not all that unhealthy. Fluffy scrambled eggs with herby mushrooms on granary toast. Mmmm. A splash of Tabasco Green Pepper Sauce at the end tastes great and helps if you have a hangover!

You’ll need a wok or a large frying pan for the scrambled eggs, and a little separate frying pan is perfect for the ‘shrooms.

This recipe serves 2, and takes about 10-15 minutes in total.

What you need:

  • 5 free-range eggs
  • a dash of milk
  • a small handful of finely chopped, flat-leaf parsley (or you could use thyme or coriander – whatever you fancy)
  • a big handful of sliced chestnut mushrooms
  • a shallot, very finely sliced (optional)
  • 1 clove of garlic, finely chopped
  •  2 knobs of butter or spreadable Lurpak
  • a little bit of olive oil
  • 4 slices of granary bread
  • salt and freshly ground black pepper for seasoning

What to do:

  1. prep your work station – get the wok and frying pan ready on the hob, toast in the toaster (but don’t toast just yet) and get your plates and cutlery out ready.
  2. crack your eggs into a bowl and beat lightly with a fork, adding the dash of milk and salt and pepper. Mix in half of the chopped parsley.
  3. put one of the knobs of butter into small frying pan with the olive oil, and wait until it starts to foam. Then, add the sliced mushrooms and chopped shallots (if using). Leave them to fry gently, tossing every 30 seconds or so.
  4. add the other knob of butter to the wok and again, wait until it starts to foam (a medium heat should do it), pour in the eggs and using a wooden spatula start to stir them immediately, continuing to stir until they start to come together.
  5. pop the toast down in the toaster!
  6. as the eggs cook – turn down the heat, but keep folding them over with the spatula.
  7. check your mushrooms to make sure they are going nice and golden, and add the chopped garlic and the rest of the fresh parsley for the last 30 seconds or so.
  8. by this point you should be ready to bring it all together, get your toast buttered and serve the scrambled eggs on one slice, then a generous pile of the mushrooms on the other.
  9. season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!

Cheshire Food Blogger

Mushroom & ‘Smokehouse’ Smoked Streaky Bacon Risotto

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As some of you may know, I wrote my first article for Taste Today last week, and it was based on the wonderful Cheshire Smokehouse, their history, their food and their amazing shop based just on the outskirts of Wilmslow, Cheshire.

As part of the article, I chose a product off their shelves and with the help of the Smokehouse’s owner Darren Ward, told the readers all about the full life cycle of their wonderful smoked streaky bacon. I then put it in this wonderfully indulgent, satisfying and creamy risotto.

You can read the full article on Taste Today’s website by clicking here, but for now, please enjoy the recipe from it! This scrumptious dish serves 4 people, and takes about 35 minutes.

What you need:

  • 1 white onion, finely chopped
  • 250g chestnut mushrooms, sliced
  • 6-8 rashers of The Cheshire Smokehouse Smoked Streaky Bacon, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon olive oil
  • 1L good quality chicken stock
  • 300g risotto rice
  • Handful of fresh parsley, finely chopped
  • Zest of one lemon
  • 100ml dry white wine (plus extra, for sipping whilst stirring, if desired!)
  • 1 bay leaf
  • Freshly ground black pepper
  • Parmesan cheese, grated to serve

What to do:

  1. Heat the oil in a deep frying pan or ceramic casserole dish and cook the onion and Cheshire Smokehouse Smoked Streaky Bacon for 5 minutes until soft.
  2. Add the mushrooms, garlic and bay leaf, and continue to cook for a further 5 minutes – until the mushrooms really start to release their juices.
  3. Stir in the rice and cook for 1 minute, stirring constantly.
  4. Add the wine, and continue to cook (and stir) until all the liquid and juices from the mushrooms have been absorbed.
  5. Next, add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful. This process with take about 20 minutes – so I recommend you grab yourself a glass of wine as a reward for all this laborious activity!
  6. Continue until all the stock is added and the rice is cooked.
  7. Once the rice is cooked, removed the risotto from the heat and add the lemon zest, fresh parsley and season to taste with the black pepper.
  8. Serve with a little extra parsley and some grated Parmesan.

Hope you enjoy this one, love Sophie -x-

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