Morels are a perfect mushroom: full of earthy woodland flavour. They work perfectly with eggs, and this is a great way to make a breakfast or brunch feel special.
Heat a frying pan, add a splash of oil, then add the morels. Allow to cook, without stirring too much for a minute or two. Once they begin to soften, add a knob of butter and some salt. Stir until cooked, then turn off the heat and set aside.
Put the bread on to toast.
Crack the eggs into a saucepan and add some salt. Whisk to combine. Add a knob of butter.
Put the saucepan over a medium low heat and stir gently. Once the eggs begin to warm up, gently move them around the pan, scooping around the edges and into the centre. Once the eggs are 80% cooked, remove them from the heat - the residual heat will finish cooking them.
Serve the eggs on buttered toast with the scrambled eggs, morels and chives.
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