Eggs on tomato and mushroom bed

  • 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


Step 1

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

Step 2

After the mixture comes to a bubble, break the eggs one by one. It should be hot enough to poach the eggs.

Step 3

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.

Step 4

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.

Eggs poached over tomato and mushroom sauce

The simmering sauce will give delightful flavours.

Eggs poached over tomato and mushroom sauce

Tip in the eggs taking care that the yolks don’t break

Eggs poached over tomato and mushroom sauce

Let the eggs whites set, taking care that the yolk remains runny for a yummy breakfast.

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