Scrambled Eggs with Hummus, Portobello Mushrooms and Sundried Tomato

If you’ve had enough of good ol’ plain scrambled eggs, this super easy recipe is perfect for your Sunday! I am a huge fan of sundried tomatoes, and their intense sweet flavour mixes well with the garlic in the hummus and the earthy flavour of the mushrooms. Yuuuum.

Ingredients for 1 Person

  • 2-3 Eggs
  • 1 Tbsp. Hummus
  • 2 Medium Portobello Mushrooms
  • 4-5 Pieces of Sundried Tomato from the Jar
  • Extra Virgin Olive Oil
  • Salt
  • Cracked Pepper
  • Small Handful Fresh Parsley

Method

Start by cleaning the mushrooms, giving them a wash and removing the peel, then slice them. Cut the sundried tomatoes into strips and chop the parsey coarsely. In a deep plate, spread out a tablespoon of hummus on the bottom.
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In a frying pan heat up 2-3 tbsp. of olive oil and, on maximum heat, fry the mushrooms for just a few minutes, until they turn nice and dark. Towards the very end, add a good amount of cracked pepper and some salt. Liquid will start oozing out. Take the mushrooms out and place them aside.
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In the same frying pan, still on maximum heat, crack in the eggs and stir vigorously with a wooden spoon. Fry the eggs until they have your preferred consistency, I love when some of it gets a bit crispy.
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Now place the egg into the plate, atop the hummus, add the mushrooms, then the sundried tomato strips and finally sprinkle with the parsley.
Et voila! 🙂
irinaPosted on Categories Breakfast, VegetarianTags , , ,