1 tbspfresh herbs like chopped chives or sprigs thyme thick slices Italian bread, toasted
1 tablespoon measure
1 medium mixing bowl
Flat-edged wooden Spoon
3 small bowls
Electric fry pan or non- stick frying pan
HANDY TIP: Place the wet chux cloth on your bench under the chopping board, this stops the board moving while you work.
1Brush mushrooms clean with a pastry brush. Thinly slice mushrooms and put into a bowl.
2Crack eggs into a medium mixing bowl.
3Measure milk into a jug.
4Pick the fresh herbs and roughly chop them, put into a small bowl.
1Adult help maybe required: Melt butter in an electric frying pan or non-stick frying pan over medium heat until sizzling. Add mushrooms, cook, stirring every now and then until light golden.
2While mushrooms are cooking. In a medium bowl whisk eggs, milk, herbs& pepper until well combined. Pour over the mushrooms, shake the pan, allow to cook for 30 seconds.
3Adult help maybe required: Use a flat-topped wooden spoon or spatula to gently push the egg mixture from the edges to the centre. Remove the pan from the heat and allow to stand 1 minute (the pan in the heat is enough to cook the eggs through).