SPECIAL RECIPE: BASIL & MUSHROOM EGGS SKILLET

SPECIAL RECIPE: BASIL & MUSHROOM EGGS SKILLET by Bhaswati Bhattacharya. Here’s a healthy treat to enjoy with some classic ingredients and eggs. This basil and mushroom eggs skillet is a quick take on a tasty brunch that you can enjoy with friends and family. Delicious button mushrooms are cooked in a tangy tomato gravy and topped off with some eggs. The freshness of the basil takes it up a notch. Filling, low carb and very healthy – this recipe is a keeper.

SPECIAL RECIPE: BASIL & MUSHROOM EGGS SKILLET

SPECIAL RECIPE: BASIL & MUSHROOM EGGS SKILLET

Here’s a healthy treat to enjoy with some classic ingredients and eggs. This basil and mushroom eggs skillet is a quick take on a tasty brunch that you can enjoy with friends and family. Delicious button mushrooms are cooked in a tangy tomato gravy and topped off with some eggs. The freshness of the basil takes it up a notch.

Filling, low carb and very healthy – this recipe is a keeper.

Here’s are the details:

Ingredients

3 eggs

30 ml vegetable oil

30 g spring onion (or red onion)

12 g garlic, finely chopped

300 g ripe tomatoes, finely chopped

Salt to taste

8 g black pepper powder

200 g button mushrooms, each cut in half

15 g chopped Italian basil leaves

50 g grated cheddar cheese

50 ml hot water

Instructions

  • Heat oil in a skillet. Add the onions and garlic and fry till they turn aromatic and their rawness disappears.
  • Add the chopped tomatoes and cook till they start to melt.
  • Season with salt and black pepper powder.
  • Add the button mushrooms and cook for 2-3 minutes till the mushrooms cook, but do not turn soggy.
  • Add the basil leaves and grated cheese and mix.
  • Pour some hot water to bind everything together.
  • Break three eggs on top and cover and cook on low flame for about a minute or two. If you want the yolk to be runny, just a minute would be enough.
  • Enjoy with some toasted garlic bread or as it is.

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