Eggs on tomato and mushroom bed2014-09-16
- Yield : 3
- Servings : 3
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Breakfast is the most important meal of the day, but when it is brunch, it has to be even better. My personal favourite brunch recipe is poached eggs on tomato and mushroom bed. The goodness of eggs and fusion of delightful flavours that explode as you dunk in the bread is one of the best ways to start the day.
- Butter - 1 Tbsp
- Dried chile 1/4 Tsp (flakes)
- Tomatoes 3-4 Chopped finely
- Salt to taste
- Eggs 3
- Button Mushrooms - 7 -8 sliced
- Parmesan cheese 2 Tsp (or more as needed)
- White bread 2 slices toasted (or other bread of your choice to serve)
- Spring Onions - 2 Chopped. White and green separate
In the frying pan, add butter and fry the onion whites. When translucent, add chopped tomatoes and Mushrooms and let it cook through. Add Chilli flakes, Parmesan and salt and stir through
After the mixture comes to a bubble, break the eggs one by one. It should be hot enough to poach the eggs.
Sprinkle onion greens over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.
Remove from the heat and serve with some bread to dunk in.
Variations for eggs on tomato
You can vary this dish by flavouring the simple tomato and mushroom bed with whatever you have to hand – curry powder, pesto or fresh herbs. If you are really feeling adventurous go ahead search google for the many variations.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.