MUSHROOM SCRAMBLED EGGS TOSCANA ON TOASTED BREAD
Ingredients for 4 persons
4 tsp. soft butter
6 tsp. Tomami Toscana
500 g mixed mushrooms
Salt and pepper
4 slices of farmhouse bread
2-4 tbsp. olive oil
Mix the butter with 2 tsp. Tomami Toscana and put aside. Clean the mushrooms,
cut the larger ones into smaller pieces. Whisk the eggs, season with salt and pepper. Toast the bread until crisp.
Heat the oil in a large pan. Sauté the mushrooms for about 5 minutes; season with salt and pepper, then deglaze with 4 tsp. Tomami Toscana. Take half of the mushrooms out of the pan. Pour the eggs into the pan and allow to thicken; stirring briefly with a spatula.
Brush the bread with the Tomami butter, add the scrambled eggs and top with the mushrooms. Drizzle with a few drops of Tomami Toscana as desired and sprinkle with fresh herbs.
A recipe sent to us by Marianne Zunner – thank you very much!