Breakfast, brunch, lunch, or “brinner”, this is one of those recipes that can be served any time of day and any time of year. It’s my go to when I’m hungry but want something quick and nourishing, so I always make sure I have some eggs in the fridge to whip it up. A great one for one, or for sharing with family a friends (just double on the ingredients if making for more than one). Nice and easy, but totally satisfying, which is all we really need most of the time.
Serves 1
Ingredients
2 tbsp olive oil
4 large chestnut mushrooms, thickly sliced
6 baby plum tomatoes, halved
1/4 tsp dried oregano
2 large eggs, whisked until frothy
1/4 tsp dried mint
1/4 tsp sea salt flakes
Pinch of coarse black pepper
Method
Heat the olive oil in a pan on a medium-high heat. Add the mushrooms and leave them for a couple of minutes without stirring, but checking underneath to make sure they’re not burning.
Once crispy on the underside, give the mushrooms a stir, flip them over onto their uncooked sides and add the halved tomatoes to the pan, skin side down. After a minute, flip the tomatoes over for another minute or so, then sprinkle in the oregano, salt and pepper. Gently stir the mushrooms and tomatoes again, then pour the whisked eggs into the pan, sprinkle in the dried mint, and leave the eggs for around 30 seconds before using a wooden spoon or spatula to bring in the eggs from the side of the pan to the centre, and to gently scramble them without over cooking. While the eggs are still a little creamy, but just cooked, serve them onto a plate, and squeeze over some lemon juice. Serve with pickles, and or black olives and a fresh salad or toasted bread.
