Eggy Crumpets with “Roasted” Tomatoes and Mushrooms
Last weekend I was looking breakfast with limited ingredients and limited time. I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven. This method worked well enough and cut the time down significantly.
Ingredients (serves 2):
- 4 crumpets
- 2-3 eggs (depending on size)
- ½ cup milk
- Chili, salt and pepper
- Olive oil
- 2 cups quartered mushrooms
- 3 tbsp fresh thyme leaves
- 1 tomato, cut in half
In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper. Submerge the crumpets, coating them, and set aside while you prepare the rest.
In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft. Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan. Cook on medium high for about 5-7 minutes on each side.
In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.
