Serves 4

I like to cook scrambled eggs very slowly over a low heat. Instead of washing the mushrooms, wipe them gently or you will wash away most of the flavour.

For the eggs

8 large free-range eggs
3-4tbsp of cold, unsalted butter
Sea salt and freshly ground black pepper
1 clove of garlic

For the girolle

250g/8oz girolles, wiped clean
20g/3/4oz unsalted butter
A squeeze of lemon juice
1 clove of garlic
1 tbsp of chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Beat the eggs with a few slivers of butter and a pinch of salt. Melt the butter in a non-stick pan, add the eggs and return to the lowest heat. Rub the ladle of a wooden spoon with the garlic and use to stir the eggs constantly, incorporating the remaining butter until the eggs are soft.

For the mushrooms, gently warm butter in a pan and, once melted, add the mushrooms and turn the heat to high. Season and cook without stirring for a minute or so. Squeeze over the lemon juice, add the chopped garlic and parsley, cook for another minute and fold into the eggs.