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Fried eggs with mushrooms, mushrooms, tomatoes and cheese

Fried Eggs with Mushrooms, Tomatoes, and Cheese

The simplest, tastiest breakfast for the whole family! What could be quicker or easier to make than fried eggs? And fried eggs with mushrooms and tomatoes are twice as good. Serve this up as a hearty breakfast or a fast snack anytime!

Julia M.

Recipe author

Fried eggs with mushrooms, mushrooms, tomatoes and cheese

Composition / ingredients

Servings:

Eggs

White mushrooms

Cherry tomatoes

Vegetable oil

Hard cheese

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 60 % 12 g

Carbohydrates 5 % 1 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make fried eggs with mushrooms, tomatoes, and cheese? Start by gathering all your ingredients. You can use either cherry tomatoes or regular ones, and any cheese you like.
Step 2:

Rinse the mushrooms well under running water to remove any dirt, then pat them dry. Heat a skillet over medium-high heat and add a splash of vegetable oil. Slice the mushrooms and add them to the pan. Sauté for 2–3 minutes, stirring now and then. They'll shrink down as they cook.
Step 3:

Cut the tomatoes into 2–3 pieces each and add them to the pan with the mushrooms. Stir and warm everything together for about a minute, until the tomatoes soften.
Step 4:

Crack the 2 eggs into the gaps between the mushrooms and tomatoes. Season lightly with salt and cook uncovered over low heat for a couple of minutes.
Step 5:

Sprinkle a little grated cheese over the finished eggs. Your fried eggs with mushrooms, tomatoes, and cheese are ready — serve hot and enjoy!

Buy fresh, medium-size mushrooms that are snowy white with no spots, bruising, or off smell. They shouldn't feel slimy. Rinse them thoroughly under warm or cold running water and trim away any bad spots. Tiny mushrooms under an inch don't need peeling — just rinse them well; larger ones are best peeled of their thin outer film.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however you like (for example, in the microwave — check your appliance's guide) and drain off the liquid. Or, if a little extra moisture won't hurt the dish, use them straight from frozen. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
A quick tip: the wrong pan can ruin even the best recipe, so use a good nonstick or well-seasoned skillet for eggs.