So one of the tricks to creamy scrambled eggs is not too much scrambling. Don’t overwork them in the frying pan, just gently fold them over a few times. For this dish I added a little cream so they were extra creamy.
For the mushrooms I sautéd them in a saucepan with olive oil until soft then added a couple of diced tomatoes, a teaspoon of quince paste and a dash of verjuice and simmered until it was nice a saucy.
Top with cracked pepper and a cheesy sprig of parsley. 😉