Description
A warm, balanced breakfast featuring fluffy scrambled eggs, golden sautéed mushrooms, and juicy roasted tomatoes. Perfect for a quick weekday meal or a slow weekend start, this plate offers flavor, comfort, and nutrition in every bite.
Ingredients
3 large eggs
1 tablespoon milk or cream
1 tablespoon butter (plus more if needed)
1/2 cup sliced mushrooms (cremini, button, or mixed)
1/2 cup cherry tomatoes, halved
Salt and black pepper, to taste
Fresh parsley, optional for garnish
Instructions
- Clean and slice the mushrooms. Heat butter in a skillet over medium heat and sauté mushrooms until golden and tender, about 6–8 minutes. Season and set aside.
- Add cherry tomatoes to the same skillet, cut-side down. Cook for 3–4 minutes until lightly seared. Flip briefly, then remove.
- Whisk the eggs with milk or cream. In a non-stick skillet over low heat, melt butter and add the eggs. Stir gently to form soft curds. Remove while still slightly glossy.
- Plate the scrambled eggs with the mushrooms and tomatoes. Garnish with parsley if desired. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast