Sublime Scrambled Eggs

Breakfast, never really get the chance to eat them on monday to friday but on weekends we should always have a proper breakfast.

Ingredients:
3 eggs
Vine tomatoes
2 Flat cap mushrooms
Chives
Butter
Cream fresh
Sour dough bread

Instructions:

Start off by heating the pan with olive oil, and cook the mushrooms and tomatoes in low heat, season with a little salt and pepper. Then prepare the eggs, Crack them into a small cooking pot, add a good knob of butter. What you want to do is to take the pot off and on the heat 3-4 times so that the eggs are nice and runny and so that it doesn't over cook plus giving it a nice creamy texture.

Start off with a generous heat, gently stir the eggs with butter with a spatula and just slowly cook it. Do not season it yet, as this will sort of break down the eggs and will turn quite watery. You have to keep stirring and work at it, the minute you stop stirring it'll start scrambling and you don't get the really nice runny texture.
Take it off and on the heat and still stirring for a few times then turn off the fire.

Cool down the eggs with half a tablespoon of cream fresh and mix it with some chopped chives. And then NOW is when you season the eggs with some salt and pepper. Remember not to burn the tomatoes and mushrooms that are cooking away in the pan. Toast the sour dough bread in a toaster and prepare to plate.

Place the toast on the plate, lay the eggs on top of it and serve with the mushrooms and tomatoes.