xo chilli eggs + mushrooms

Makes: 2 serves

Time to make: 20 minutes

Dietaries: Vegetarian

Cost: $$

XO chilli scrambled eggs with sauteed mixed mushrooms on sourdough with a zesty herby asian salsa.

I made this for a friend, and she said it was the best breakfast I’ve made her. Not your standard eggs and mushies on toast, this slaps.

• Ingredients

  4 eggs

  Merediths Goats Cheese

  XO mushroom chilli sauce

  2 cloves garlic, minced

  Crunchy chilli sauce

  Cup mushrooms, sliced

  Enoki mushrooms

  Cherry tomatoes

  Coriander

  Banana Shallot, sliced thinly

  1 fresh green chilli, sliced thinly

  Shallots or chives, sliced thinly

  sesame seeds

  1/2 lime (juice)

  Sourdough

• Method

  In a bowl, combine eggs, goats cheese, xo chilli, crunchy chilli and salt and pepper.

  In med pan, over medium heat add bit of butter or olive oil let melt/heat. Add cup mushrooms, garlic, xo chilli and crunchy chilli. Add 1/4 cup of water to let mushrooms absorb all the flavours and soften. Add enoki and cherry tomatoes at end so they keep some texture. Keep on low heat until you serve.

  In a separate medium pan, scramble your eggs. Don’t stir too often to let eggs come together with structure and bounce.

  In a small bowl combine coriander, chopped banana shallot, chilli, chives, lime juice, sesame seeds, some olive oil and salt and pepper.

  Serve all on sourdough. Top with salsa.