Rob’s Favorite Breakfast

We may earn money or products from the companies mentioned in this post.

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.

Print

ingredients:

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

Print

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.