Not exactly the start I’d imagined for a Friday morning.  Our little girl Lola decided to wake up at 4:45 and wanted me to get her morning milk.  As I could not go back to sleep I decided to treat Anna and myself to a cooked breakfast before the school run.  Anna’s garden is in full bloom and the celery plants were ready to be picked.   Breakfast comprised of sauteed mushrooms and celery with scrambled eggs (spiced up with green chilies and spring onions).  The combination of mushrooms and celery is divine – if you love each individually you will love the taste of them combined.

What do I need to make it?

• 200 gm assorted mushrooms thickly sliced
• Small bunch of celery chopped
• 2 cloves of garlic minced
• 1/2 tsp crushed red chili
• Knob of butter
• Salt and pepper to taste

How much will I make?

2-4 servings

How do I make it?

Heat the butter in a pan and saute the garlic for a minute.  Add the crushed red chili and saute for another 30 seconds before adding the mushroom and celery.  Saute for ten to fifteen minutes till done – adjust the seasoning and serve hot as an accompaniment with eggs or as a topping on toast.