A little Inspiration for Saturday or Sunday Morning...

Wild Mushroom, thyme and Bacon Scrambled Eggs in Vol Au Vent Pastry!

3 frozen vol au vent pastry shells cooked as per instructions.

3 strips of organic bacon cooked and crumbled.

6 organic eggs

2 sprigs of thyme stems removed

6 oyster mushrooms( or any mushrooms you may have)

3 green onion finely chopped

salt and pepper

Cook vol au vent in oven as per instructions.

In a pan cook bacon. Set aside.

In the same pan add green onion and thyme.

Add mushrooms and cook about 2 minutes.

Add eggs.

Season

Spoon egg mixture evenly into vol au vent pastry.

Garnish with bacon and fresh thyme.

Serve!