Scrambled Eggs with Ham and Mushrooms in a Tomato
by Editorial Staff
A wonderful, tasty and beautiful dish. A baked tomato with mushroom filling and egg can be a very enjoyable breakfast.
Cook: 40 mins
Servings: 1
Ingredients
- Large tomato – 1 pcs. (from 250-300 g)
- Onion, finely chopped – 1 tbsp (10-20 g)
- Ham, cut into small cubes – 2 tbsp (30-50 g)
- Porcini mushrooms or champignons, cut into small cubes (wild mushrooms – already boiled) – 2 tbsp (30-50 g)
- Chicken egg – 1 pcs.
- Butter – 1 tbsp (20 g)
- Salt to taste
- Ground black pepper – to taste
- Parsley and dill to taste (1 branch each)
Directions
- Fry the ham in hot oil for 1 minute. Place the ham on a plate. Fry the mushrooms and onions. Season with salt and pepper
- Cut off the top of the tomato and remove the pulp. Link tomato on a small baking sheet or on a plate. Put the tomato ham, then the mushrooms, so that 1-1.5 cm remains to the edge of the tomato.
- Crack the egg and carefully pour it into the top of the tomato. Season with salt and pepper. Put scrambled eggs with ham and mushrooms in a tomato and bake in an oven preheated to 180-200 degrees for 15-20 minutes until the egg grabs.
- Ready scrambled eggs with ham and mushrooms in a tomato.
Enjoy your meal!
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