Grilled Mushrooms on Toasted English Muffins with Scrambled Egg

Heat a griddle pan or BBQ over medium-high heat.

Place trimmed mushrooms on griddle, gill side down and cook for 2-3 minutes. Brush with olive oil then flip to cook cup side down for 2-3 minutes. Season with salt and freshly ground cracked pepper.

To make the scrambled eggs, melt butter in a small frying pan. Whisk eggs, milk and salt in a bowl. Once the butter has melted, gently pour the eggs into the pan. When you see the eggs starting to set on the base of the pan, gently agitate with a spatula, without mixing or stirring. Allow to cook for a further 30-60 seconds then use the spatula to gently fold the edges of the egg towards the centre. Continue to cook for a further 30 seconds then remove the eggs from the pan. Set aside for 1-2 minutes before serving. The residual heat continues to cook the eggs.

In the meantime, toast the English muffins then spread with butter.

To serve, place grilled mushrooms on toasted English muffins and serve with scrambled eggs on the side. Garnish with rocket leaves and chopped shallots.