Mini cooked breakfast: scrambled eggs and grilled mushrooms and tomatoes provide a tasty, healthy, quick and easy protein meal
As I have said before, I love all types of tomatoes, which is a very good thing. However, I do find cooked tomatoes rather acidic. So, to get the best out of them and prevent them burning a hole through my stomach, I eat them with proteins – in this case, eggs.
Some people might also find cooked tomatoes tastier and easier to digest if they are skinned first. Submerging them in just-boiled water for 30 seconds should help them slip quickly and easily out of their red shiny jackets.
Eggs also offer several options for a protein breakfast, either as omelettes, boiled, poached, or here, scrambled.
Preparation time: 2 minutes before cooking, 5 minutes during cooking
Cooking time: 10 minutes
Serves: 2
Ingredients:
2 large free-range eggs
2 large tomatoes
Single cream
Flat mushrooms
Filtered water
Method:
1. Wash and remove the mushroom stems, glaze with a little olive oil and a dash of lemon juice, and grill on a medium heat for around 10 minutes
2. Halve the tomatoes and add under the grill
3. Scramble the eggs with a tablespoon of cream and a teaspoon of water, and add a little black pepper
4. Serve the mini cooked breakfast all together
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