Whole30 Pan Cooked Portobello Egg "Reward"

Beauteous egg salute with gorgeous roasted tomatoes and pan cooked portobello mushrooms. Lidded off with crispy flavorer bits, smart thyme, sea salinity, and reinvigorated roughened peppercorn. A hurried, rich, whole30, and paleo breakfast! 

This sunny saucer of breakfast goodness made my forenoon. I saw this pin on Pinterest nigh a tomato egg toast. So I definite that I had to get a whole30 writing! Pan seared portobello mushrooms supply as the "toast" in this supply.

Roasted tomatoes add a bit of a color pop and a fulgurous easy vibrant savor! And that gorgeous sunny pleasing egg on top; can't dead it! It was everything I ever wanted out of egg toast- without the carbs!

INGREDIENTS

• 2 portobello mushrooms
• 4 medium/small tomatoes
• 4 eggs
• saucy thyme for watering in top
• tasteful & shrub to savour
• olive oil for cookery
• 6-8 cloves flavorer

INSTRUCTIONS

1. Fade the portobello mushrooms in half. Sprinkle a prominent fry pan with olive oil. Judge the mushrooms in the pan and prepare for virtually 10 proceedings over transmission energy on the stovetop (some 5 proceedings on apiece sidelong) until murmuring and kinda tender on the edges. Once the mushrooms are overdone set them content.
2. Cut tomatoes in half and cook in the fry pan with a splosh of olive oil (enough olive oil so they don't place or turn). Make for most 10 proceedings (most 5 minutes on apiece view). Erstwhile the tomatoes are done vanish them from the pan and set substance.
3. Moderate flavourer and sauté with a splosh of olive oil for roughly 1 minute until halcyon and tender. Then set substance.
4. Fry the foodstuff (to your liking). Then place and piece the mushroom "pledge". Top with tender garlic, forward thyme leaves, sea flavoring, and unsoured unsmooth attack.

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