Ingredients
¼ packet wild mushrooms, sliced
90g/3¼oz butter
2 eggs
1 tbsp milk
1 slice bread
For the pesto:
75g/3oz parmesan, grated
50g/2oz pine nuts
basil, handful of leaves
1 garlic clove
100ml/3½fl oz olive oil
salt and freshly ground black pepper

Method
1. Place all the pesto ingredients in a mini food processor and blitz until smooth.
2. Fry the mushrooms in half the butter, until they darken and release their juices.
3. Put the eggs in a bowl and lightly whisk.
4. Season with salt and pepper and add 1 tbsp milk.
5. Melt the remaining butter in a saucepan over a low heat and add the egg mixture.
6. Using a wooden spoon stir the eggs continuously until they thicken.
7. In a dry pan griddle the bread until it becomes golden.
8. Serve the eggs on the toast with the mushrooms and basil pesto drizzled over.