We have just arrived back from a busy and exciting trip to London (where I got some great food ideas – watch this space), but I appear to have returned minus my cooking mojo. It’s amazing how quickly my default-to-lazy kicks in. I couldn’t think what to cook for lunch today and might even have resorted to opening a tin of something if I’d had one to hand #shockhorror My husband solved the problem by disappearing into the woods and proudly returning with yet another kilo of porcini (yawn). I just about managed to rustle up this plate of Scottish smoked salmon (far and away the best!) and scrambled eggs with porcini, chilli peppers and garlic; a truly eclectic dish! Lėo, my son, on seeing this exclaimed ‘oh great: a picnic lunch!’ He has never yet been known to lose his cheekiness mojo…
Ingredients (serves two)
1 mushroom-obsessed husband. Failing that, a farmers’ market will do.
2 medium-size porcini mushrooms, sliced
2 cloves of garlic, chopped
1 chilli pepper, finely sliced
4 large organic eggs
Sea salt and freshly ground black pepper
Break the eggs into a bowl and whisk gently until well combined. Add the seasoning. Fry the sliced mushrooms, garlic and chilli pepper in the half of the butter in a heavy-based saucepan until soft (roughly ten minutes). Pour in the beaten egg mixture and stir briskly with a wooden spoon or fork. It’s extremely important to make sure that the egg doesn’t cook too quickly, or overcook to avoid it becoming dry and flaky. Keep the heat low. Once the egg is almost cooked, remove from the heat and add the remaining butter. Continue to stir with the wooden spoon – the eggs will finish cooking in the heat remaining in the pan. Serve immediately with smoked salmon and a green salad.