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Best with a crisp green salad dressed in walnut vinaigrette and some sautéed potatoes.


  1. Whisk eggs with milk and seasoning
  2. Gently fry cleaned mushrooms in 10gram butter till tender, add shallot and garlic
  3. Cook for 2 more minutes then drain in colander
  4. In a non stick fry pan, add 15g butter and heat gently till foaming
  5. Add egg mix and stir quickly moving pan at same time
  6. Then leave to set on base
  7. Cover with Girolle mix and chopped herbs
  8. Tip pan at angle away from yourself and fold egg mix over
  9. Transfer to warm serving plate and eat straight away