Perfect Scrambled Eggs with Sauteed Mushrooms and Tomatoes

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Ingredients

• 3 eggs
• Flat cap mushrooms
• Vine tomatoes
• Olive oil
• Salt
• Pepper
• Sourdough bread
• Butter
• Half a tablespoon of creme fraiche
• Chives

Instructions

1. Cut the sourdough bread into thick slices and toast them.
2. Sautee the flat cap mushrooms and vine tomatoes in a pan with olive oil, salt, and pepper on low heat.
3. Crack three eggs into a pan with a knob of butter and cook on a generous heat, stirring constantly.
4. Take the pan off the heat and let it rest, then put it back on the heat and repeat until the eggs are thick and creamy.
5. Add half a tablespoon of creme fraiche to the eggs and stir.
6. Season the eggs with salt and pepper and add chopped chives.
7. Pour the scrambled eggs over the toasted sourdough bread and serve with the sauteed mushrooms and tomatoes on the side.

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