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English muffins with roasted mushrooms & parmesan scrambled eggs


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Place the mushrooms in a roasting tray, white side down. Then sprinkle with oil and seasonings, toss and cook in the oven until tender.
  • Whisk the eggs and cream with seasonings and the parmesan using a fork.
  • Melt the butter in a large non-stick pan and scramble the egg mixture, pulling back with a wooden spoon as you do so until soft curds form. Then remove from heat and continue stirring. 
  • Toast the muffins and place on individual plates. Then top with the mushrooms and any juices with the scrambled eggs and serve garnished with chives.


  • 4 medium-large flat mushrooms, peeled
  • olive oil
  • sea salt & freshly ground pepper
  • 6 large eggs
  • a good splash of cream
  • 2 heaped tbsp freshly grated parmesan
  • a dollop of butter
  • 4 English muffins
  • 2 tbsp snipped fresh chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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