8oz (250g) sliced button mushrooms, fried in butter, piled on the scrambled eggs and garnished with chopped parsley.
1tablespoon finely chopped parsley and 1tablespoon finely chopped chives, tarragon or chervil.
12oz (350g) tomatoes, skinned, de-seeded, chopped and fried in 1oz (25g) of butter with 1oz (25g) of finely chopped onions until all the moisture has evaporated, piled on top of the scrambled eggs.
Plain scrambled eggs can be transformed into a light luncheon dish or dinner savoury, served on hot buttered toast. Vary the basic scrambled egg mixture of 12 eggs, which serves 3 to 4, by adding any of the following: