- Ingredients:
- 2 tablespoons olive oil
- 8oz package of sliced FunGuy crimini mushrooms
- 2 medium tomatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 2 eggs
- pinch of salt
- fresh ground black pepper
- chopped parsley
- crumbled feta
- toasted bread
- butter
Eggs with toast are a good for start to any day. Adding in our FunGuy mushrooms makes it even better, but stir in a creamy tomato sauce too, and you’ve got a breakfast made for tomate champignons!
This breakfast is quick and easy to put together, and we even suggest making it for dinner, if one so desired!
DIRECTIONS:
- Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard before slicing the mushrooms thinly.
- Heat the olive oil in a skillet over medium-hi heat. Add the garlic and cook 1 minute, stirring frequently. Add the crimini mushrooms to the pan and cook 3-4 minutes or until browned. Add the tomato and cook another 3-4 minutes or until soft and cooked down.
- Push the tomato and mushrooms aside and add the butter to the skillet and let it melt. Stir the flour into the melted butter and cook, stirring continuously, another 1-2 minutes or until the flour has absorbed the butter and a paste has formed. Pour the milk, a little at a time, into the paste, stirring continuously and pulling the tomato and mushrooms into the mixture while stirring. Let the sauce cook another 2-3 minutes as it thickens. Reduce the heat to medium and crack the eggs into the pan, cover with a lid, and let the eggs cook in the sauce about 4-5 minutes for a runny yolk, and 2-3 minutes longer for a firm yolk.
- While the eggs cook, toast the bread and spread with butter when ready.
- Once the eggs are cooked serve immediately with with crumbled feta cheese and parsley on top and buttered toast on the side!
Have a Fun meal