Scrambled Eggs with Mixed Mushroom Sott’Olio
Serves 2

Ingredients :

1 jar of Mixed Mushrooms Sott’olio
5 eggs
20g unsalted butter
40g of fresh cream or coconut cream (for an Asian twist)
A few pinches of salt and pepper



1. Crack the eggs into a non-stick pan and add the butter.
2. Cook on a very low heat stirring constantly till you get a smooth but solidifying texture.
3. Once you get the eggs to the point you’d like add the cream and remove from the heat.
4. Add the salt and pepper to taste and stir vigorously.
5. Place in a bowl straight away and serve with room temperature Mushrooms Sott’olio.
6. Serve with toasted bread, papadums or even crackers.

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