Bruschetta with scrambled eggs and mushrooms

Ingredients

For 1 serving

• Bread2
• Eggs2
• Button mushrooms80 g
• Parsley3 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, eggs,

Method

1. Clean the button mushrooms with a damp cloth, trim the base of the stems and slice thinly; chop the parsley.
2. Heat the oil in a non-stick frying pan over medium-high heat and sauté the mushrooms for 4 minutes, until golden; stir in the parsley. Meanwhile toast the bread slices.
3. Beat the eggs with a pinch of salt, lower the heat, pour them over the mushrooms and stir with a spatula for 2 minutes, until creamy but not dry.
4. Spoon the eggs and mushrooms onto the toast straight away and serve.