Scrambled eggs, amazing mushrooms and hot zucchini-cherry tomato salsa

24 Aug

Another brekkie recipe and simple, but pretty great.

Scrambled eggs, amazing mushrooms and hot zucchini-cherry tomato salsa

  • 4 slices sourdough bread, toasted
  • 4 eggs, room temperature
  • 1/2 tsp baking soda
  • 1 serve of fail-safe mushrooms
  • 1/2 medium size zucchini, julienned
  • handful of cherry tomatoes
  • glug olive oil

Prepare fail-safe mushrooms.

Julienne zucchini and fry in a lightly-oiled pan for a few minutes, add tomatoes. When zucchini are softened, but still a bit al dente, take of the heat. Mix the tomatoes and and zucchini well and plate up.

Meanwhile, heat another fry pan. Mix the four eggs, with baking soda and salt and pepper. A tablepsoon of yoghurt could help too.

It may be ridiculous to tell you how to scramble eggs, but it’s a shocker  how many times I’ve had bad ones.

On the medium-heat pan, pour the egg mix. Leave it to cover the pan for about a minute, then mix around with a wooden spoon. Cook for another minute or two and WHILE THE EGGS ARE STILL SLIGHTLY RUNNY take off the heat. They’ll keep cooking in the pan, so you don’t want them all rubbery.

Serve mushrooms, eggs and zucchini/tomato salsa on the sourdough. Uh huh.

Estimated cost: £4

Ever noticed how weird the word ‘zucchini’ really looks?

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