My wife Georgia does not eat meat or bread and so often on a Sunday morning I will cook up a hearty breakfast something like the recipe that follows. I like to cook the eggs over a low heat until they have just set. It is a gentle method of cooking the eggs and allows me to shape them in the pan with a spatula while they cook.
12 cherry tomatoes on the vine
4 large flat field mushrooms, cleaned and stems trimmed
4 eggs (preferable free-range organic)
Small handful of crumbled feta
Sea salt and freshly cracked pepper
Extra virgin olive oil
Teaspoon of freshly picked thyme
- Pre-heat the oven to 180C.
- Drizzle some extra virgin olive oil onto a lined baking tray; place the cherry tomatoes on the tray, season and cook in a pre-heated oven until the skin just starts to blister (about ten minutes).
- While the tomatoes are cooking, season the mushrooms generously with salt and pepper, drizzle lightly with extra virgin olive oil and place onto a pre-heated griddle pan over a medium/high heat and cook for about 2-3 minutes each side. (This can be done on a BBQ also).
- Warm a large non-stick pan over a medium heat, add the butter and shake the pan around to create a film of butter over the entire surface of the pan. As soon as the butter begins to sizzle crack the eggs into the pan one by one and then reduce the heat down to low.
- Halve the avocados, remove the seed and slice each half into 5-6 slices.
- Once the mushrooms are ready, remove them from the griddle pan and arrange them between four plates; use a spatula to place one egg on top of each mushroom, place the avocado next to the egg along with the roasted tomato. Scatter the crumbled feta and thyme over the eggs and finish with cracked pepper.
- Serve right away.