Roughly chop chestnut mushrooms, and fry gently in butter, stirring only very occasionally, until dark golden brown. In a bowl fork together some free range eggs, coarsely grated pecorino toscano cheese, chopped fresh flat-leaf parsley and thyme, and sea salt and pepper. Pour this over the mushrooms, give a quick stir through, then leave to cook until set on the bottom. Finish up under the grill, sprinkle with a little more chopped parsley, and eat.

12 December 2004