Weekend breakfasts are the best. You don’t have to rush anywhere and can really enjoy making a special, indulgent breakfast. I love hearty, savory breakfasts, but often get tired of same old eggs. I saw a brilliant idea of roasting mushrooms and tomatoes on the vine a while ago on one of Gordon Ramsey’s cooking shows. Adding these to a breakfast plate really brightens it up and makes it look restaurant-quality. Pour some truffle oil over eggs to make this meal completely indulgent.
By the way, you can get cheap and decent truffle oil at Trader Joe’s. Love, love, love Trader Joe’s for amazing finds like this one!
Ingredients (for 2 servings)
1/2 bell pepper, cored and sliced
2 vines with 2-3 baby tomatoes
6 baby mushrooms
1 shallot, sliced
2 garlic cloves, peeled and chopped
1/2 teaspoon dijon mustard
About 2 tablespoons truffle oil
Handful of fresh parsley leaves, chopped
- Heat some olive oil in a small pan on medium. Add garlic, shallot and pepper slices. Cook for about 5 minutes, stirring occasionally, until pepper slices are slightly golden and soft. Add mustard, season with salt and pepper and set aside.
- Heat some olive oil in another small pan on high, add mushrooms and tomatoes. Cover the pan and cook on high for about 3-5 minutes.Turn the heat off and let them rest covered, for another 5 minutes. Season with salt and pepper and set aside.
- Heat vegetable oil in a small non-stick pan. Add eggs and cook for about 5 minutes until whites are completely set while yolks are soft and runny. Season with salt and pepper, and garnish with chopped parsley.
- Transfer roasted peppers onto plates and arrange eggs on top. Pour some truffle oil over eggs. Arrange the remaining vegetables on the plates and enjoy with toasted bread.