Scrambled Eggs with Mushrooms

(SERVES 2)

• 75 g/3 button mushrooms, sliced
• 15ml/1 tbsp water
• 10ml/2 tsp low-fat spread
• 3 eggs
• 45ml/3 tbsp milk
• Salt and freshly ground black pepper
• 2 slices bread
• 15ml/1 tbsp chopped parsley

Put the mushrooms in a saucepan with the water and half the low-fat spread. Cook, stirring,
until all the liquid has evaporated. Beat together the eggs and milk with a little salt and
pepper and add to the mushrooms. Pepper and add to the mushrooms. Cook over a gentle heat,
stirring all the time, until scrambled. Do not allow to boil. Meanwhile, toast the bread
and spread with the remaining low-fat spread. Place on two warmed plates. Spoon on the egg
and mushroom mixture and sprinkle with the parsley before serving.

Serving suggestions: a small glass of pure fruit juice; coffee or tea.