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. 😉
Heaven!
Enjoy!
crispy&citrus 
Mmmm, I’m sitting here trapped under a sleeping baby and getting hungry! I so endorse your cream suggestion. Scrambled eggs is great with a tiny dollop of pesto on top, or with some bocconcini folded through just before serving.
Mixing pesto through the eggs is also great. As is a little feta. 🙂 Hope the little one sleeps well.