Eggs with a Sauteed Portobello Mushroom and Pan Fried Tomatoes

Time flies; it has been about two weeks since my last post. I would like to post at least one recipe per week for now, but at the moment I just happen to have too many competing tasks. The story of my life. Cooking is still going on but I am just short on time to put it all together in a blog post. No excuses, I will just have to clean up my plate and get back to regular posting. Among a number of things, I am trying to source out a new camera. So far I have been taking pictures with my iPhone and iPad and it’s working okay, but it could be much better, I think.

Today, I was looking for a something a little different for breakfast. I am normally a morning oatmeal kind of person, and that seems to suit me well most of the time, but today, I just felt the need for something a little different, more exciting. Eggs are commonly the first option to consider and I love them, either sunny side up or scrambled. Adding some fried smoked bacon or cured sausage is my normal routine but somehow today, that seemed unappealing. That has more of a winter-y feel to it, and I was in a spring mood!

Scrambled eggs with their yummy silky texture won again but this time with an added savory side. The breakfast ended up as a tasty combination of the pan fried whole tomatoes, a large portobello mushroom sauteed in aromatic sauce and scrambled eggs with fried shallots. I added some toasted rustic bread, rubbed with garlic and spooned over with the cooking sauce. It was excellent!

Fresh tomatoes don’t taste very good at this part of the season. They are all greenhouse grown, not ripe, and besides a deceiving red color, there is not much taste to them. That all changes when they are pan fried. It’s like you give them a fast track to ripening, they become nice and juicy!

Print Recipe

Eggs with Pan Fried Tomatoes and a Sauteed Portobello Mushroom

Course

Breakfast

Prep Time

5 minutes

Cook Time

15 minutes

Servings

person

Ingredients

• 2 tbsp olive oil extra virgin
• 3 tomatoes medium size
• 2 garlic cloves crushed
• 1 portobello mushroom large
• 1 tbsp soya sauce
• 1 tbsp red wine
• 2 tsp balsamic vinegar
• 1/4 tsp thyme dried
• 1-2 tbsp water as needed
• 2 eggs preferably organic
• 1 tbsp milk
• 1 shallot finely cut

Course Breakfast Prep Time 5 minutes Cook Time 15 minutes Servings person Ingredients 2 tbsp olive oil extra virgin 3 tomatoes medium size 2 garlic cloves crushed 1 portobello mushroom large 1 tbsp soya sauce 1 tbsp red wine 2 tsp balsamic vinegar 1/4 tsp thyme dried 1-2 tbsp water as needed 2 eggs preferably organic 1 tbsp milk 1 shallot finely cut

Instructions

1. Heat up 1 tbsp of oil over medium heat, in a medium size skillet with the lid.
2. Add tomatoes and let them fry for about 5 minutes.
3. Add garlic and fry until it starts changing color, 1-2 minutes.
4. Add soy sauce, wine, balsamic vinegar and thyme.
5. Add cleaned and dried mushroom, top side down. Cover the skillet and cook for about 5 minutes. Add water if necessary, i.e. the sauce evaporated.
6. Turn the mushroom and cook with the lid on for another 5 minutes.
7. As the mushroom is cooking, in a smaller frying pan, fry a shallot over medium heat until softened up and translucent, couple of minutes.
8. Pour mixed eggs over shallots and cook over medium low heat, stirring constantly. Have a plate ready and as soon as the eggs are cooked to the right consistency, empty the skillet to prevent overcooking!
9. Serve with sauteed mushroom and roasted tomatoes. Spoon over with cooking sauce. Add some toasted rustic bread rubbed with the garlic.

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