Garlic Roasted Mushrooms and Tomatoes with Super Creamy Scrambled Eggs
Slow roasted vine tomatoes and mushrooms slathered in garlic and thyme make the perfect accompaniment to lusciously soft and creamy scrambled eggs. Perfect for a lazy weekend breakfast.
Stillness • BREAKFAST • SUMMER
I’ve always thought it would be rather nice to be a hobbit, given the choice.
Breakfast, second breakfast, elevenses…I’m in. They really seem to have their priorities straight. And as someone who spends majority of their time thinking about what and when my next meal is going to be, I think I’d probably fit right in.
I love breakfast beyond anything. But most mornings, my appetite takes some time to kick in. My husband can stare down a plate of eggs within five minutes of waking, but the very idea of that makes me come out in shivers. No, I need to wade into the day slowly, one breakfast at a time.
My first breakfast is a lighter affair — yogurt with a little fruit, maybe a smoothie. This meal is solely to kickstart my appetite and fuel the preparation of the next meal — second breakfast — which is typically something fried up in a skillet. Pancakes or eggs, with specially prepared toppings or sides and a giant pot of coffee to wash it down with.
For some reason, this breakfast (or should I say second breakfast) of slow roasted vine tomatoes and garlicky mushrooms especially inspires my inner hobbit. Perhaps it reminds me of Pippin scouring Farmer Maggot’s fields for edible mushrooms? I’m not sure, but it’s just the kind of thing I could picture a group of Hobbits tucking into. Couldn’t you? It’s meals like this that shift life down into a lower gear, clarify priorities and remind one that, as Tolkien himself said, “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
This meal is loosely inspired by what is known in the UK as the ‘full English’ or ‘breakfast fry-up’ which is a substantial cooked breakfast that typically includes eggs, bacon, sausages, tomatoes, mushrooms, buttered toast and a big pot of tea. This is my slightly abbreviated version, though you can certainly expand the offerings to include spicy chili beans, vegetarian sausages or tempeh bacon should the mood strike you. The slow roasting brings out an intense umami sweetness from the tomatoes, and turns the mushrooms into meaty, succulent little morsels of deliciousness. It takes a little bit of time, but is so well worth the effort — perfect for a lazy weekend morning embracing your inner hobbit. Now, what’s for elevenses?
Garlic roasted tomatoes and mushrooms with super creamy scrambled eggs
prep time: 10 minutes COOK TIME: 40 MINUTES
For the tomatoes
4 large vine tomatoes (585 g)
2 tbsp olive oil
1 clove garlic, finely minced
a few sprigs of thyme
salt and black pepper
For the mushrooms:
8 oz (227 g) baby bella mushrooms
2 tbsp melted butter or olive oil
1 clove of garlic, thinly sliced
a few sprigs of thyme
salt and black pepper
For the eggs:
2 tbsp butter or olive oil
6 medium sized eggs
2 tbsp heavy cream
finely chopped dill or parsley
salt and pepper to taste
For the tomatoes and mushrooms:
Preheat the oven to 400 degrees F and line a baking sheet with parchment or a silicone baking mat.
Slice the tomatoes in half widthwise. Brush each half with olive oil, then scatter the garlic and thyme leaves over the top of each tomato half. Finally, sprinkle each half with a generous pinch of salt and a grind of fresh pepper.
Place the tomatoes in the oven and set the timer for 40 minutes.
Prepare the mushrooms. Pull the stems from the caps and discard (or save to add to a stir-fry). Brush the inside of each cap generously with the melted butter or olive oil. Place one or two very thin slices of garlic into each cap along with a few thyme leaves, a generous pinch of salt and some pepper.
Once the tomatoes have been in the oven for twenty minutes, add the mushrooms to the oven and cook everything for another twenty minutes.
For the scrambled eggs:
Heat the butter or oil in a skillet over medium-low heat.
While the butter is melting, whisk the eggs together with the double cream until well blended.
When the butter is just beginning to sizzle, add the egg and cream mixture to the pan. Using a silicone spatula, very gently begin pulling the egg from the outside of the pan (where it is just beginning to solidify) back towards the middle, allowing the runny bits in the middle to run out towards the edge and contact the heat. Continue doing this, working around the perimeter of the pan, until the eggs are nearly set. Remove from heat. They will continue to cook in the pan, so I like to leave them for a minute to set up to my liking. Sprinkle with salt and pepper.
Divide the eggs between the four plates. Add a few tomatoes and mushrooms, toast, and spicy chili beans if serving. Sprinkle the eggs with chopped parsley or dill and enjoy!
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