Scrambled eggs with garlic sprouts and oyster mushrooms

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This is the perfect recipe to make now that the young garlic sprouts are in season but can be made at any time substituting spring onions at other times of the year.

INGREDIENTS:
2 eggs per person, beaten
garlic sprouts, chopped
250g oyster mushrooms, cut into strips
olive oil
butter
salt and pepper

METHOD:
Heat some olive oil in a large frying pan or wok and fry the garlic sprouts until soft. Season with salt and pepper. Add the mushrooms, cover and turn down the heat and continue to fry until they are soft and most of the juice has evaporated.

Add a knob of butter to the pan and pour over the eggs. Stir with a spatula until the eggs are cooked.

Serve with rosti potatoes or fried jacket potatoes.

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