Kokova Magazine

A cooked breakfast has got to be one of the best ways to start a cold winter's day, and this tasty recipe, incorporating the Shallot & Chive Boursin variety and created by TV chef Marcus Bean, has certainly got our taste buds going.

Serves: 2
Preparation time: 5 minutes
Cooking time: 6-7 minutes

Ingredients

• 4 large free range eggs
• 40g butter
• 1 banana shallot, finely sliced
• 2 rashers of smoked bacon, finely diced
• 100g fresh wild mushrooms, stems removed and roughly chopped
• 50g Boursin Shallot & Chive
• 1 tbsp double cream
• 1 tbsp freshly chopped chives
• Salt and pepper

Method

1. Put your eggs in a bowl and beat gently together with a little salt, then set aside.
2. Place a saucepan on a medium heat, add 20g of the butter, then add the sliced shallot, smoked bacon and fry for 1 minute. Next add
   the wild mushrooms and cook for 2-3 minutes until softened. By this time the bacon and shallots should also be cooked. Remove all
   from the pan and set aside.
3. Give the pan a quick wipe but do not wash so that you keep in all of flavours from earlier in the pan. Put back on a medium heat and
   add the remaining 20g of butter.
4. Add the egg mixture to the pan and stir every 30-60 seconds to stop it cooking in one piece. After 1 minute, crumble the Boursin
   Shallot & Chive into the egg and then add the bacon, shallot & mushrooms from earlier. Continue to cook until it’s slightly liquidated,
   then add the cream and chopped chives.
5. Remove from the heat, season with salt and pepper and serve immediately on buttered toast.

For more recipes and information visit https://www.boursin.com/en_gb/