This is a delicious combination that can be very convenient due to the fact that the scrambled eggs can be prepared ahead of time.


Serves 6-8


  • 8 large flat mushrooms
  • 2 cloves of garlic, finely chopped
  • 4 tablespoons olive oil
  • 8 pinches dried or fresh tarragon
  • Sea salt and freshly ground pepper

Scrambled eggs

  • 8 free range eggs
  • Salt and pepper
  • 25g butter
  • 4 tablespoons cream
  • 2 tablespoons of finely chopped chives


  1. Heat oven to 180c / 350f
  2. Remove the stalks from the mushrooms, chop finely and scatter into hollow of the mushrooms.
  3. Place the mushrooms tightly together and skin side down in an oven-proof dish or roasting tray. Scatter on the garlic and drizzle on the olive oil. Season each mushroom with the tarragon and salt and pepper.
  4. Cover the mushrooms with a butter wrapper or a piece of grease-proof paper. The mushrooms can be prepared ahead up to this point several hours ahead.
  5. When ready to serve, roast the mushrooms for about 20 minutes until tender and juicy. Keep warm until ready to serve.
  6. Beat the eggs with a good pinch of salt and pepper. Place the butter in a small cold heavy bottomed saucepan. Add the beaten eggs, place over a gentle heat and cook all the time stirring with a flat bottomed wooden spoon.
  7. When the eggs are just softly scrambled, add the cream and finish cooking briefly to a creamy consistency. Immediately remove from the heat and transfer from the saucepan to a bowl.
  8. The eggs are best served barely warm but will hold like this at room temperature for 2 hours. I usually cover the bowl with a plate to keep some of the heat in the eggs.
  9. When ready to serve, spoon the scrambled eggs into the hot roasted mushrooms and sprinkle with the chopped chives.
  10. Serve immediately.