I love the alchemy of breakfast. Take the simplest of ingredients, add sea salt, herbs and oils, cook slowly and they are transformed. Tomatoes, mushrooms & eggs need very little help to taste delicious
And then eat with lots of sourdough toast.
You need to start this 30 minutes before you want to eat. But don’t worry: the prep for the tomatoes takes three minutes, and then you can go back to bed for 20 mins before surfacing to cook the mushrooms and eggs.
Roasted Tomatoes with Chili & Herbs
Halve tomatoes across their widths, and place cut side up in a china baking dish.
(I used the soft ones from the back of the fridge – a great way of using tomatoes that are about to go over, and is positively transformative on bland, woolly English ones.)
Dot with butter, drizzle with olive oil, add dried chillies & strew with fresh thyme – or any other herb you have to hand. Please don’t use dried herbs.
(Lil’sis fears the chili so I used three dried Sri Lankan ones whole. This was enough to give a gentle heat at the end of a mouthful. If it was just me, I would have crumbled them with the seeds – a great hangover cure.)
Ah – just remembered, I forgot the garlic. I normally add three whole peeled, squashed cloves.
Bake in the oven for at least 25 minutes, so they loose their shape and become almost jammy.
Fried Flat Mushrooms
(I refuse to call them pan-fried – what the hell else would they be cooked in?)
De-stalk them, do not wash them. Wipe them with some damp kitchen towel if you must.
Pour a liberal amount of olive oil (no need for EVO) and add butter to a large frying pan on medium heat. Add the mushrooms on their backs (as in the photo above, sprinkle with sea salt and cook for a few minutes Then turn over and cook until they are soft. Grind over lots of fresh black pepper Check seasoning.
We ate with scrambled eggs, cooked vereeee slowly in butter over a low heat. Just before they are cooked, pull off the heat.
Now make your toast – always at the last minute as cold toast is a sin.