Eggs with mushrooms and tomatoes
Eggs with mushrooms and tomatoes
| Ingredients |
|---|
| 4 slices country bread, toasted |
|
|
| 1 cup grape tomatoes, halved |
| 1/2 tsp kosher salt |
| 1/2 tsp black pepper |
| 1 pound mushrooms, sliced |
| 1 tablespoon fresh thyme |
|
|
| 8 large eggs |
| 1 ounce Parmesan, shaved |
| 2 tablespoon chopped fresh chives |
Instructions:
Toast the bread.
Then, do the following two things simultaneously:
* Fry the eggs. As each pair of eggs is fried, put them on top of the bread.
* Heat the oil in a large nonstick skillet over medium-high heat. Add the tomatoes, mushroom, and thyme, season with salt and pepper, and cook until tender, 5-7 minutes. Distribute this on top of the eggs (and around the plate, as there will be too much to stack).
Finally, sprinkle with parmesan and chives.
Nutrition Facts
Serving Size:4
| Amount Per Serving | ||
|---|---|---|
| Calories 1576 |
||
| Total Fat 72 |
||
| Saturated Fat 16 |
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| Total Carbohydrate 152 |
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| Dietary Fiber 28 |
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| Sugars 40 |
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| Protein 100 |
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