Morning Scramble
February 18th, 2008 by admin1 thick slice of brown bread
2 eggs
1 tablespoon milk
2 tablespoons butter
4 mushrooms, chopped
Cut the bread into 1 cm/1/2 inch cubes. Beat together the eggs and
milk. Heat half the butter in a frying pan (skillet); add the bread and
mushrooms and cook until the bread is golden, and crisp. Add the
remaining fat and reduce the heat. Pour in the eggs and cook,
stirring, until the eggs are scrambled. Serve immediately.
  Alternatively cook the eggs separately, top with the mushrooms
and serve with fingers of lightly toasted brown bread.
Serves 2 children
For children over 1 year old
Variations:
Use finely chopped lamb’s kidney or flaked smoked fish (take care to
remove the bones) in place of the mushrooms.
Posted in Breakfasts |