Monday, 15 April 2013

Recipe Breakfast Eggs

Breakfast Eggs
3 Medium Free Range Eggs
75g Button Mushrooms
160g Cherry Tomatoes
150g Asparagus

Place tomatoes in a preheated oven (200C) for 15-20 minutes. Heat up some olive oil in a griddle pan on a medium to high heat. Chop ends off asparagus and cook in the griddle pan for 10 minutes, turning occasionally. Cut button mushrooms in half and cook in the griddle pan for 8 minutes.
Crack open eggs and whisk yolk into whites. Cook on a low to medium heat in a small non-stick pan, stirring until eggs scrambled. 


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