• 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:

  1. 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. 
  2. 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. 
  3. 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.
  4. While the eggs cook, toast the bread and spread with butter when ready. 
  5. 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