brown mushrooms, sliced
grape tomatoes, halved
thyme, fresh or dried
oregano, fresh or dried
Italian parsley, chopped (for garnish)
salt and pepper, to taste
Put some oil in a skillet over medium-high heat. Once pan is hot enough, add the mushrooms and saute until browned. Next, add the tomatoes and cook until the tomatoes have slightly softened. Add thyme and oregano and mix well. Season with salt and pepper, to taste. Remove and set on plate.
Fry your egg sunny side up and place on top of your mushroom and tomato mixture. Ground some fresh black peppercorn over the top, and sprinkle some chopped Italian parsley. Enjoy on its own, or with some toasted bread.
One thought on “Sauteed Mushrooms and Grape Tomatoes With Thyme and Oregano, Topped With Sunny Egg”
this is the definition of my perfect breakfast and beautifully photographed as always 🙂