Preheat the oven to 200C/400F/Gas 6.
Place the courgettes in a baking tray with the thyme, soaked mushrooms and olive oil and season well.
Roast in the oven for 15 minutes.
For the chilli scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chilli, saffron and mushroom water and cook for two minutes.
Stir in the cream and season.
Serve the roasted courgettes alongside the chilli eggs.
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