SCRAMBLED

EVERYONE who has chooks in the back yard reckons their girls produce the best cackleberries with which to make scrambled eggs.

As do I.

And I'm going to put my money where my mouth is and give you the recipe:

2 freshly laid eggs
1/2 cup of milk
mushrooms
tomatoes
fresh baby spinach
fresh basil leaves - chopped roughly
olive oil
Salt and pepper
Sourdough bread

Beak eggs add milk and combine until fluffy
Place a splash of olive oil in the pan
Add chopped mushrooms, tomatoes and half  the basil and gently toss until cooked
Place bread in toaster or even better, under the grill
Carefully pour in egg mixture over the mushrooms and tomatoes, sprinkle salt and pepper to taste then using a spatula, push the mixture back on itself as it cooks
When cooked place spinach on toast then lift scrambled eggs on toast
Enjoy!