Scrambled Eggs with Sausage and Mushrooms in a Tomato

Recipe from Kate Logan

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Scrambled Eggs with Sausage and Mushrooms in a Tomato

Cooking time: 20 min

Servings 3

Baked tomato with mushroom filling and egg - what could be more delicious for breakfast? Fried eggs with tomatoes and sausages in the morning immediately spread a pleasant smell around the house and wakes up everybody. This dish is simple and uncomplicated in cooking. Start your day with delicious scrambled eggs with tomatoes and ham and enjoy a delicious and hearty breakfast with your family!

Sausage

12 oz.
Mushrooms

6 pcs.
Eggs

3 pcs.
Bulb onion

1,5 pcs.
Vegetable oil

3 tbsp.
Salt and pepper

to taste
Greens

6 oz.
Large tomatoes

3 pcs.

Calories

300 kcal
Protein

23 g
Fat

45 g
Carbohydrates

78 g

Cut the sausage into slices, and do the same with the mushrooms (but wash them first of all). Then peel, and finely chop the onion. In the greased with vegetable oil and heated pan, fry the sausages for 1 minute on each side. Transfer them to a plate, and in the same oil fry the mushrooms and onions until golden brown. Season with salt and pepper.
Rinse, remove the stalks, and then cut off the top of the tomato and take out the pulp. Place the tomato on a small baking tray or on a plate. Place the ham and then the mushrooms in the tomato, leaving 1-1.5 cm to the edge of the tomato.
Crack an egg and carefully pour it into the tomato on top. Add salt and pepper. Roast it in a preheated 350-400 °F oven for 15-20 minutes until the egg is set. Done! Decorate the dish with the washed under clean water greens. You can use parsley, arugula, or any other.

You can replace the sausage with bacon or meat.
At the frying stage of the mushrooms, you can grate some cheese and add a little milk for a creamier flavor.