Mushroom Scrambled eggs with Whole-grain Bread
30g brown mushrooms
2 tablespoons milk 1,5%fat
1 tablespoon tomato paste
1 small tomato
1 tablespoon canola oil
1 tablespoon sesame
1 stem thyme
2 small slices whole-grain bread
Carefully wash the mushrooms, clean and cut them in small slices. Peel the onions and cut them into cubes. Wash them thyme, shake it dry and pick off its leafs. Whisk the eggs, milk, thyme and tomato paste. Season it with salt and pepper.
Heat oil in a coated pan. Lightly braise the onion cubes. Add the mushrooms and gently roast them until the water is vaporized. Pour the mixture of eggs, milk, thyme and tomato paste over the mushrooms and let it curdle. Frequently use a spatula to mix it and put in some sesame. Wash the tomatoes and cut out their stems, then quarter them. Serve the scrambled eggs with the tomatoes and whole-grain bread.
Enjoy your meal!