Eggs with Thyme, Mushrooms, Leeks and Parmesan
Normally I go for my standard and rather hurried plain egg scramble with avocado toast and fruit, but by adding just a few more ingredients it made breakfast feel so fancy.
Ingredients
- 1-2 tbsp butter
- 6 eggs
- 4 large mushrooms, diced
- 1 green onion, diced
- 1 large leek (cut length wise, then across)
- 1 sprig fresh thyme, pulled off the stem
- splash of sauvignon blanc
- sea salt and pepper
- a couple shavings of Parmesan
Instructions
- Heat a pan to medium heat and add 1-2 tbsp butter. Once the pan is heated and butter melted add the green onion, leek, mushrooms and thyme to the pan. Saute for 5-6 minutes, until the veggies are soft.
- Add a splash of white wine and allow to simmer for a few minutes.
- Add the eggs plus a pinch of sea salt and pepper to the pan. Stir to scramble the eggs.
- Once the eggs are just about done, turn off the pan, add the Parmesan on top and cover for a minute.
- Serve and enjoy!
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