Pan-Seared Portobello Mushroom and Tomato Eggs
Author: Bancroft Manor Bed & Breakfast
- 2 Tbsp. extra-virgin olive oil, plus more as needed
- 1 tsp. Mixed minced fresh thyme and rosemary
- Freshly ground black pepper to taste
- 1 Portobello mushroom (between 3 and 4 inches in diameter), stem removed and cap wiped clean on both sides
- Kosher or sea salt
- 1 1-inch thick slice ripe beefsteak tomato, at room temperature
- 2 tsp. butter, olive oil or nonstick vegetable spray
- 1 extra-large egg, lightly beaten
- 2 tsp. snipped fresh chives, plus more for garnish
- Mix the olive oil with herbs and some black pepper, and brush it liberally on both sides of the mushroom.
- Heat a heavy-bottomed 8-inch non-stick skillet over high heat and when hot, sprinkle lightly with salt. Add the mushroom to the hot pan and cook, turning several times, until golden and cooked through, about 7 minutes. Remove mushroom from pan and keep on a warmed plate, gill side up, covered loosely with aluminum foil. Don't wipe out the pan; just put it back on the stove.
- Using the same pan, warm a tsp. Of butter or oil over medium-high heat. When hot, add tomato slice and sear well on one side only. Sprinkle top (raw) side with a little salt and pepper. Remove tomato, place on mushroom and re-cover. Don't wipe out the pan; just put it back on the stove.
- Melt 2 tsp. Butter or oil in pan. When hot, add beaten egg and let cook undisturbed, just until it starts to set on the bottom. Reduce heat to low and stir, incorporating any bits of mushroom and tomato left in pan. Add chives, some salt and pepper, and cook until it's done to your liking. Spoon scrambled egg over tomato and garnish with more snipped chives. Serve right away.
Recipe by Stonewall Jackson Inn at https://www.stonewalljacksoninn.com/recipes/mushroom-tomato-eggs/