TO celebrate Easter celebrity chef Nigel Smith, of the Feilden's Arms, Mellor Brook, has hatched a new twist on the tried and tested scrambled egg to create a rich treat for dinner party guests.

INGREDIENTS:

3 eggs

4 spears of asparagus

2oz wild mushrooms, mixed

1 finely chopped shallot

2oz butter

large dessertspoon of double cream

salt and pepper

2 slices of white bread

INSTRUCTIONS:

TOAST the bread both sides and, using a round cutter or cup, cut around, leaving a disc of toast. Lightly spread with butter and leave to one side, keeping warm.

Place the butter into a hot pan and cook the shallot without colour until soft. Wash the wild mushrooms, cut in half and add to the pan, cooking for 2-3 minutes.

Slice the asparagus very thinly and add to the pan, cooking for 2-3 minutes. Beat the eggs until nice and light, pour on top of the mixture and cook for 3-4 minutes until almost set.

At this stage add the double cream, salt and pepper, and return to the egg shell. Place on top of the crouton, dress with a few chives and serve.

NIGEL'S TIP: When opening the eggs cut off the top with a sharp knife and pour the egg out. Lightly wash the shell with hot water and leave to one side to dry.