15g/½oz butter
100g/3½oz wild mushrooms
1 tbsp chopped parsley
3 free-range eggs, whisked
1 tbsp double cream
salt and freshly ground black pepper
25g/1oz butter
For the mushrooms, melt the butter in a frying pan over a high heat. Add the mushrooms and sauté for 2-3 minutes, until softened. Remove from the heat and place into a bowl and stir through the parsley.
For the scrambled eggs, whisk the eggs in a bowl, add the cream and season with salt and freshly ground black pepper.
Melt the butter in a frying pan over a low heat and add the egg mixture. Cook, stirring gently, for 2-3 minutes, or until cooked to your liking.
To serve, place a chefs' ring in the centre of a plate. Spoon in the scrambled egg and top with shredded bacon, then carefully remove the ring. Arrange mushrooms around the egg stack and garnish with chives.
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