Scrambled Eggs with Tomatoes and Mushrooms

Instructions

1. • 8 mushrooms
   • oil
   • salt
   • pepper

   Quarter the mushrooms and fry them in a pan with a little oil. After about 3 minutes, deglaze with a little water and season with salt and pepper. Remove the mushrooms from the pan and set aside.

2. • 20 g butter
   • 6 eggs

   Melt the butter in the pan and beat in the eggs without damaging the yolks. After about half a minute, break half of the yolks and mix with the egg whites until the scrambled eggs begin to dry.

3. • salt
   • pepper
   • thyme
   • 4 slices bread
   • 8 cherry tomatoes

   Now add the mushrooms and break up and stir in the remaining egg yolk. While the scrambled eggs still seem slightly too runny, remove the pan from the heat and season with salt, pepper and thyme. Serve with bread and quartered cocktail tomatoes.

Happy cooking and Mahlzeit!