Ingredients
For the sautéed mushrooms
1 tbsp olive oil
25g/1oz unsalted butter
1 garlic clove, finely chopped
½ red onion, finely chopped
50g/1¾oz smoked streaky bacon, finely chopped
1 large flat field mushroom, sliced
1 slice thick white toast
For the scrambled quails' eggs
1 tbsp olive oil
25g/1oz unsalted butter
8 quails' eggs
50ml/2fl oz double cream
salt and freshly ground black pepper
2 slices thick white toast
1 tbsp chopped fresh parsley
Method
1. For the sautéed mushrooms, heat the olive oil and butter in a frying pan over a medium heat. Add the onion, garlic and streaky bacon and sauté for three minutes, until beginning to brown.
2. Add the mushroom slices and sauté for 3-4 minutes, until soft. Season, to taste, with salt and freshly ground black pepper.
3. For the scrambled eggs, beat the eggs with the cream in a large bowl and season well with salt and freshly ground black pepper.
4. Heat the olive oil and butter in a frying pan, then add the egg mixture and stir until thick and glossy.
5. To serve, place the toasts on a large warm plate and place the egg on one and the mushrooms on the other.
