Gordan Ramsay and his brigade of amateur chefs served scrambled eggs with wild mushrooms on toast to diners in the F Word restaurant
Serves 4
1. Trim the mushrooms and tear or cut any large ones into half. Heat a wide frying pan with the oil and a few knobs of butter until hot. Add the shallots, garlic clove, thyme and mushrooms. Season with salt and pepper and sauté over high heat until golden brown and any moisture coming out of the mushrooms has been cooked off. Remove the pan from the heat, drain on kitchen paper and set aside to keep warm. Remove the crushed garlic clove.
2. Break the eggs into a cold, heavy-based pan. Add half the remaining butter and place the pan over a very low heat, stirring the eggs frequently with a spatula. After a few minutes, as the eggs are beginning to set, stir in the remaining butter. The eggs should be creamy, soft and a little lumpy. (If they are setting too quickly, regulate the heat by moving the pan back and forth from the hob, stirring frequently). Before the eggs are completely set, remove the pan from the heat, stir in the crème fraiche and season to taste with salt and pepper. Fold through the chives.
3. Place a piece of warm toast on individual serving plates, drizzle with a little olive oil and season with a pinch of salt and thyme leaves. Spoon over the scrambled eggs and top with the sautéed wild mushrooms. Serve immediately.
Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word published by Quadrille, photography by Jill Mead.
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