Coral mushrooms are made to go with eggs! They are a very tasty mushroom which is not at all slimy.
Don't wash your mushrooms - they absorb water, so just brush off any bits of dirt if there are any.
Break the mushrooms up into individual stalks, and fry them on a medium heat with 20g of butter, a pinch of salt and half a clove of garlic. They will go beautifully crispy and get browned by the butter.
Remove them from the pan and keep them warm while you cook your eggs.
Beat together 4 eggs (for two servings) with 25ml of cream or milk and a pinch of salt.
Melt a little butter in a frying pan, and turn it to a low heat. The secret to good scrambled eggs is to cook them slowly over a gentle heat. Stir them continuously, and when they are still a little bit wet, take them off the heat. The residual heat will continue to cook the eggs further, and you don't want them dried out! I added a few chives for some extra flavour and colour.
Arrange the eggs on a plate and scatter the mushrooms on top.
