Rob’s Favorite Breakfast

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This is my husband’s favorite breakfast! Rob is an early riser, starting his day sometime between 2:30-4:00 AM. Way too early for me. He doesn’t have far to travel, just down the hall into his home office. Then, around 5:30AM he’s had his morning coffee and is ready for breakfast. Several times a week he prepares wonderful scrambled eggs with a side of sautéed vine fresh tomatoes and mushrooms. To dress the eggs up, he’ll add fresh herbs as a final step. So, while it’s still dark, and flashlight in hand, he snips a sprig or two from potted herbs around the outdoor kitchen. It could be sage, rosemary, chive, oregano whatever strikes his fancy. They’re all terrific!

To make this a perfect success, I use two Calphalon Classic Nonstick Omelet frying pans. One for my eggs. And the other for frying my tomatoes and mushrooms.

Rob’s favorite breakfast

Yield

2 servings

Prep time

5 minutes

Cooking time

5-7 minutes

Difficulty

Easy

ingredients:

  • 4 free range organic brown eggs 
  • 3 medium size vine-fresh tomatoes 
  • 4-5 medium size mushrooms 
  • 1 tablespoon butter

Directions:

  • You’ll need two medium-size Calphalon Classic Nonstick Omelet frying pans.  In one pan, add the tomatoes and mushroom and sauté without butter at medium heat until cooked… usually 4-5 minutes. Take off heat. 
  • In the 2nd pan, heat butter at medium-high until melted. Break eggs into a pan. Using a flexible spatula, stir until the eggs start to cook. Remove from heat continue stirring eggs for about 20 second. Return to heat, continue to stir eggs.  
  • Finally, remove from heat when eggs are clumpy, but soft. 
    Fold in your freshly chopped herbs. Season with Himalayan pink salt and freshly ground black pepper to taste.  
  • Plate eggs, tomatoes and mushrooms. 
Four free range organic brown eggs
12″ Calphalon non-stick fry pan with tomatoes and mushrooms
Fresh Sage
Fresh chopped green onions

Scrambled four free range organic brown eggs in Calphalon frying pan
Himalayan Pink Salt
Rob’s Favorite Breakfast – Four free range organic scrambled brown eggs with mushrooms and tomatoes.
 

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