Scrambled Eggs with Cauliflower Mushrooms and Toast

Preheat the oven to 200°C (approximately 400°F).

Cut the baguette into uniform slices and place on a baking sheet. Place in the oven and toast on both sides. 

Whisk the eggs until frothy and season with salt and pepper. Finely dice the onions and chives and add to the eggs. 

Wipe the cauliflower mushrooms with a damp cloth and cut into small pieces. 

Heat two pans, and add a bit of clarified butter to each. Sauté the mushrooms in one for about 5-10 minutes and cook the eggs in the other.