This is the ultimate weekend breakfast upgrade. Think buttery mushrooms cooked with garlic, balsamic, and Marion’s Kitchen Crispy Chilli Oil, piled onto crisp sourdough with soft, creamy scrambled eggs. It’s everything you love about café brunch: hearty, flavour-packed, and a little bit fancy, without leaving the house. Perfect for lazy mornings, quick lunches, or anytime you want to impress with minimal effort.
200 g white button mushrooms
25 g red onion or shallot, finely diced
15 g unsalted butter
1 tbsp balsamic vinegar
1 tbsp oil from Marion’s Kitchen Crispy Chilli Oil
1 sprig fresh thyme
1 garlic clove, crushed
A few sprigs Italian parsley, chopped
Salt and black pepper, to taste
2 slices sourdough bread
4 eggs, whisked for scrambling
Extra drizzle of Marion’s Kitchen Crispy Chilli Oil
Salt
- Heat a frying pan over medium heat. Add the butter and the oil from Marion’s Kitchen Crispy Chilli Oil , then toss in the onion and garlic. Cook for 1 to 2 minutes until softened and fragrant.
- Add the mushrooms and thyme, season with salt and pepper, and cook for 5 to 6 minutes until golden and tender. Stir in the balsamic vinegar and parsley, then remove from the heat and set aside.
- Toast the sourdough slices until crisp and golden.
- In a clean pan, gently scramble the eggs over low heat, stirring continuously until just set and creamy. Season lightly with salt and pepper.
- Place the sourdough slices on plates , top with the scrambled eggs, then spoon over the mushroom mixture.
- Finish with a generous drizzle of Marion’s Kitchen Crispy Chilli Oil and serve immediately.
