Description
A nourishing and flavorful breakfast plate featuring creamy scrambled eggs, golden sautéed mushrooms, and juicy roasted cherry tomatoes. It’s easy to prepare, perfect for any morning or brunch gathering, and packed with protein and fresh ingredients.
Ingredients
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms (button or cremini)
- 2 tablespoons unsalted butter (or olive oil)
- Salt and black pepper to taste
- Optional: 1 clove garlic, minced
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place halved cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper. Roast for 12–15 minutes until softened and lightly caramelized.
- While tomatoes roast, heat 1 tablespoon of butter in a skillet over medium heat. Add sliced mushrooms and sauté until browned, about 6–8 minutes. Add garlic in the final minute if using.
- Crack eggs into a bowl and whisk gently until combined.
- Heat the remaining butter in a non-stick pan over low heat. Add eggs and cook slowly, stirring continuously to form soft curds.
- Remove eggs from heat just before fully set to finish cooking with residual heat.
- Plate the scrambled eggs, top with mushrooms, and add roasted tomatoes on the side.
- Garnish with parsley and freshly ground pepper if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes