Scrambled eggs with oyster mushrooms and thyme

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Oyster mushrooms120 g
• Thyme1 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

Method

1. Clean the oyster mushrooms with a damp cloth, trim the tough base and tear them into pieces by hand; strip the thyme leaves.
2. Heat the oil in a non-stick frying pan over high heat and brown the mushrooms with the thyme for 5 minutes, without stirring too often, until golden and crisp at the edges.
3. Meanwhile beat the eggs and egg white with a pinch of salt and put the rye bread on to toast.
4. Lower the heat, pour the eggs over the mushrooms and stir with a spatula for 2–3 minutes, until creamy.
5. Finish with pepper and serve with the toast.