Herb Sauteed Mushrooms

Serves 1-2

Time 10 minutes

Ingredients

1 red onion, ½ sliced 

4 garlic cloves, crushed and finely chopped

250g white button mushrooms, sliced

4 eggs

50g butter

Handful of chives, thinly chopped

Handful of parsley, thinly chopped

1 avocado, diced

Extra virgin olive oil

Salt and pepper

Toast, to serve

Method

In a pan on medium heat, add the garlic and ½ sliced onion with a good glug of olive oil. Allow it to sizzle for a few seconds. 

Add the mushroom, toss to combine and season with salt and pepper.

Place 10g of butter on top and allow it to melt down gently. 

In a bowl, add the eggs, 1 tablespoon of chives and parsley and season with salt and pepper. 

Whisk until yolks and whites are fully combined. 

Set aside.

Continue cooking for a few minutes until mushrooms and onions are browned off. Add a handful of chives and parsley and mix to combine. 

For the avocado salsa, combine avocado, ½ finely chopped red onion, 2 teaspoons of chives and parsley with a splash of olive oil. Mix to combine and set aside.

Meanwhile, melt the remaining butter in another pan on medium-high heat. Once melted, add the egg mixture and roughly scramble to your liking.

Place the mushroom and the egg on a serving plate with the toast aside and avocado salsa on top. Enjoy.