Excellent Brunch Idea - Scrambled Eggs and Mushrooms in a Toasted Bread Basket

Been watching a bit of Jacques Pepin lately, he gave me an idea, which I have just cooked for our dinner. Jacques put a bit more effort into his mushrooms, but we liked these.
Scrambled Eggs and Mushrooms in a Toasted Bread Basket

Would make a great brunch recipe.

Because the bread case required real bread, I especially made a loaf from my blog. A recipe that I stole from Michel Roux Jr
Sensational bread you can find out how to make it here
This is seriously very easy and if I can do you can

So you need for 2 people
2 slices Day old bread
4 Eggs
2tbs milk
Butter
Oil
100 gms Mushrooms sliced
Slosh of White wine
Clove of garlic peeled and squashed

Sea salt and freshly ground black pepper
Spring onion tops, chopped for garnish

It's up to you how much butter and oil you use
So I haven't  specified amounts

Slice the bread into 1 inch/ 2.5 cm pieces
Cut off the crusts
Cut about 1cm inside the slice
Carefully remove the crumb so you are left with a little square basket

Melt approx 1 tsp butter per slice of bread, with the garlic
Remove the garlic and set aside
Brush the slice with the garlic butter
All over and place on an oven tray

Pre-heat the oven to 200c
Bake the buttered basket
for 7 minutes
Remove and set aside

Meanwhile add a dob of butter and the same amount of oil into a hot pan
Add sliced mushrooms
Season with S&P

Toss around quickly
Till they start to brown
Slosh in a little white wine,

Cook quickly till liquid absorbed
Set aside

Now quickly beat your eggs with the milk
Season with S&P
Scramble in a medium hot pan in melted butter

Place bread case on plate'
Fill with scrambled eggs
Dress with mushrooms and garnish with spring onion tops
or parsley if you'd rather

Delicious

This would be great for a crowd
Prepare the bread case, butter them
Set aside, till ready to cook

Cook the mushroom
Set aside
At the last minute
Cook the cases
Reheat the mushrooms

Cook the eggs
Serve

Would go well with a Mimosa