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Peel and remove the stalks from the mushrooms. Save these for soup or to put into a sauce.
Brush the mushrooms with oil and place under the grill after seasoning with freshly ground black pepper and salt.
Meanwhile scramble the eggs, melt the 25g butter in a non-stick pan whilst you beat the eggs in a bowl with a couple of tablespoons of milk.
Pour into the bubbling butter and heat through stirring constantly. Be careful to not overcook the eggs. Remove the eggs from the heat whilst still runny.
Place the cooked mushrooms on warmed plates and spoon the egg onto the mushrooms.
Layer on the smoked salmon and drizzle with basil oil.
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