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I think by now you must have figured that I love eggs and I almost try to have them everyday or if not 5 days a week for breakfast atleast. They are super filling, easy to cook and definitely keeps me full for a long time. This combination here is my favourite as there are two interesting things – mushrooms and eggs. And this takes hardly 10 mins of cooking time, making it another perfect breakfast option under #100healthybreakfast series.

The ingredients below make breakfast for 2 people.

Ingredients:

  • 250 gms button mushroom (use any other mushroom that you prefer)
  • 2 whole eggs
  • 2 teaspoon of Butter
  • 2 cloves of garlic – preferably finely minced
  • Salt and Pepper

Method:

  • In a non-stick pan I added butter and sautéed the minced garlic. I added the diced mushrooms to this and tossed everything together on a medium heat for 5 mins till it all cooked. I seasoned this with some salt and pepper
  • I transferred the mushroom to a plate and then added the egg.
  • I carefully broke the egg on the pan, to get that perfect half fried/bulls eye egg which was then cooked for 3 mins on low flame with a cover and then seasoned with salt and pepper. This step doesn’t need oil as the pan would have some leftover butter from the previous step.
  • Added cherry tomatoes to the pan and tossed them for a min on medium flame for that glaze.

Nothing can get done faster than this and this has a combination of protein from egg, mushroom, carbs from toast and tomatoes giving that required vitamins. And paired this with my morning cuppa ☕

Happy Cooking!

#100healthybreakfasts by Paulami

Half Fried Egg with Mushroom and Toast


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