To be honest, I usually don’t like eggs for breakfast, but this savory egg breakfast recipe has a chokehold on me. I guess it’s the goat cheese and runny egg yolk combo that has made me do a 180. It’s fairly quick to make too (around 15 mins), especially if you prep your mushrooms by slicing them beforehand – I normally slice a whole batch of them, keep the slices in my fridge and use some every morning.
Ingredients
- vegetable oil for frying
- a handful of sliced button mushrooms
- 4 small plum tomatoes
- 1 egg
- (herbed) sea salt
- black pepper
- 1 tbsp soft goat cheese
- fresh basil
Preparation
- Heat the vegetable oil in a pan, then add the mushroom slices. Let them sit for a while over medium-high heat.
- Slice the plum tomatoes. Once the mushroom slices have softened, add the tomatoes to the pan. Mix the tomatoes with the mushrooms.
- Move the vegetables to one side of the pan, reduce the heat to medium and crack the egg on the other side. Try not to break the yolk. Season the egg with herbed sea salt and black pepper.
- Once the egg has cooked on one side, flip it carefully using a spatula, so the yolk doesn’t break. Let it cook on this side for a few seconds, then flip it back and move it to a plate.
- On the plate, break the egg yolk and let it run over the egg. Add the mushrooms and tomatoes on top of the egg.
- Crumble the goat cheese on top of the egg and garnish with fresh basil.
I’ve probably been eating this for two months straight, so I highly recommend giving it a try, even if you normally don’t go for eggs for breakfast. (:
Hope you enjoy!
