Mushroom and Egg Breakfast
2 tbsp olive oil
200 g punnet cup mushrooms, quartered
Salt & pepper
1 bunch Asparagus spears, trimmed and cut into 3 cm lengths
4 eggs
2 tbsp chopped chives
100 g Cherry tomatoes, halved
4 pieces Sourdough, toasted
Orange juice to serve
1
Heat 1 Tbsp of the oil in a medium frypan over medium high heat. Add in mushrooms, season with sea salt and cracked pepper, cook for 4 minutes till golden and soft. Push mushrooms to one side in the pan and add in asparagus spears and toss for 1 minute, till tender. Set aside in a bowl and keep warm. Wipe frypan clean with paper towel.
2
Crack eggs into a bowl and scramble with a fork.
3
Return pan to the stove. Heat remaining oil in pan over medium high heat. Tip in eggs and cook for 30 seconds.
4
Gently fold eggs from outside of the pan into centre till soft curds form. Sprinkle with chives.
5
Serve mushrooms and asparagus with eggs, toasted sourdough and fresh cherry tomatoes.
Ingredients
2 tbsp olive oil
200 g punnet cup mushrooms, quartered
Salt & pepper
1 bunch Asparagus spears, trimmed and cut into 3 cm lengths
4 eggs
2 tbsp chopped chives
100 g Cherry tomatoes, halved
4 pieces Sourdough, toasted
Orange juice to serve
