Scrambled eggs with porcini

Porcini mushrooms add a delicious flavour to scrambled eggs in Lesley Waters' simple recipe, great for breakfast or brunch
By Lesley Waters
Scrambled eggs with porcini
  • Rating:
  • Serves: 3
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes plus soaking
  • Effort: easy



  • 15 g dried porcini
  • 5 eggs
  • 1 tbsp cream, single or double
  • 1 pinches black pepper
  • 30 g butter
  • 1 tsp chopped chives, to garnish


1. Soak the porcini mushrooms, following packet instructions. Drain the porcini mushrooms, roughly chop and set to one side. 2. In a bowl beat together the eggs, beat in the cream and season well with salt and freshly ground pepper. Mix in the chopped porcini. 3. Heat the butter in a non stick saucepan, add the egg mixture and cook over a medium heat, stirring all the time until cooked to your liking. 4. Finish with some chopped chives and serve at once on thick buttered toast.

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