4 medium sized Perfection Fresh Portabello Mushrooms

1/2 teaspoon of chopped rosemary

Flaky sea salt

Cracked black pepper

4 knobs of Devondale Unsalted Butter

4 rashers of D’Orsogna Maple Smoked Bacon

2 large eggs

1 tablespoon of extra virgin olive oil

Salt

Pepper (preferably white)

Ground nutmeg

2 tablespoons of Devondale Unsalted Butter

2 slices of toasted sourdough

Preheat the oven to 200°C.

Place mushrooms on the baking tray, stalk side up. Season with salt, pepper and chopped rosemary.

Add a knob of butter on top of each mushroom.

Next to the mushrooms, lay out the rashers of bacon.

Bake in the oven for 8-10 minutes, until the bacon crisps and the mushrooms soften.

While the bacon and mushroom are in the oven, prepare the scrambled eggs.

While the bacon and mushroom are in the oven, prepare the scrambled eggs.

Lightly beat the eggs, olive oil, salt, pepper and nutmeg together.

Melt 1 tablespoon of butter in a non-stick pan over a medium low heat.

Pour in the eggs, allowing it to partially set before using a wooden spoon pull the eggs back as you tilt the pan forward. Be as gentle as possible to avoid overworking the eggs.

Repeat the process of pulling the spoon through the eggs till almost set, then add in the remaining butter.

Once set, remove from the pan immediately to stop the eggs from cooking further and drying out.

Plate the eggs, mushrooms and bacon on a plate alongside some toasted sourdough to serve.