Pan-seared Portobello Mushroom And Tomato Eggs

Filed under: Breakfast, Breakfast - Egg Dishes.

Serves 1 (multiply as needed)
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 Summary:

Other recipes by Stonewall Jackson Inn B&B:
Individual Breakfast Casserole
Crab And Swiss Quiche
Pan-seared Loin of Pork With Derry Apple Relish
Eggs With Potatoes Presented By Autumn Leaves Bed & Breakfast
Asparagus Casserole Presented By Highland Place Bed & Breakfast Inn
Sausage Casserole Presented By Anne And George Mayer (past And Future Guests)
Blueberry Sausage Breakfast Cake
Super Easy Gingerbread House
Asparagus And Ham Strata
Graham Cracker Streusel Coffee Cake
Chocolate Pecan Cookies
Pumpkin Brownies
Candied Sweet Potatoes With Bourbon
Christmas Breakfast Sausage Casserole
White Chocolate Apricot Muffins
Sweet Potato And Black Bean Chili
Wayne's Eggs Benedict~Stonewall Style
The Stonewall
Fresh Orange Compote With Granola
Scotch Eggs
Old-fashioned Scrapple
Zucchini Bread
Slumbering Volcanoes
Amaretto Maple Delight
Mary's Famous Pumpkin Bread
Mathew's Pineapple Upside Down Cake

Recipe Provided By:
Stonewall Jackson Inn B&B
Harrisonburg, VA

Harrisonburg Bed and Breakfast Inns