I wake up most mornings already hungry. It’s something my boyfriend finds *slightly* frustrating- he’s more of a coffee before you walk kinda guy, where I’m a feed me before I murder you kinda gal – but about a minute after I start to stir, I’m instantly thinking of what to cook to start the day off the right way…and fast. I’ve already had several hours without food, there’s no need to delay it any further.
That’s why these early morning eggs are a brilliant breakfast recipe. They’re quick, they’re something a little different AND you’re already managing to have vegetables for breakfast, which has got to be a great thing.
What you will need:
- 1/2 leek
- handful mushroom
- 1/2 onion
- 2 eggs
- salt & pepper
To start melt the butter in a pan under a low heat. Chop your onions into small chunks and chuck them in the pan & leave until for around a minute. Next chop your mushrooms and leeks into slices & add to the onions and stir every so often.
After you’ve left your veggies it’s time to add the eggs. Make two (I only say two for the size of my pan but you could make more) wells in the veg and break your eggs.
Now the next part depends quite a lot on how you like your eggs. In these shots I’ve actually slightly overcooked mine but I always find making sure I get runny yolks with fully cooked whites a bit tricky without using an oven…unfortunately I’m not adventurous enough to put these pans in the oven & haven’t got round to buying another. Anyway… I’d say cook for around 2/ 2.5 minutes on a low heat and then cover with something – a plate, another pan, a lid, for a further minute to make sure the whites are cooked.
Then, you’re done! I’ve sprinkled with sea salt & pepper and added a little parsley from the garden but plain old s&p will do just fine. Fire up some toast and you’re set.