EVO Breakfast Platter
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
1 cup beans in tomato sauce, canned
4-5 sourdough bread slices
Oil, as required for cooking
Salt to taste
Pepper powder to taste
8-10 button mushrooms
1 whole tomato
100 ml EVO Eggs
Orange Juice, to serve
Black Coffee, to serve
Blueberry Jam, to serve
Clean the mushrooms well and remove the top skin layer, cut in thick slices and set aside till in use.
Cut the tomatoes in two halves and set aside till in use.
Heat a pan and add in the sliced mushrooms, cook on high heat till mushrooms release their water.
Once the water has evaporated, add in salt and pepper to taste, saute for 2-3 minutes and transfer to a clean bowl. Set aside till in use.
Heat very little oil in the same pan, pan-sear the tomatoes and season with salt and pepper. Set aside till in use.
Heat some oil in another non-stick pan, pour in the EVO Eggs, sprinkle some salt and pepper. Cook while stirring continuously for 2-3 minutes on medium low heat to make scrambled eggs.
Transfer the scrambled eggs along with seared mushrooms and tomatoes to a serving plate.
Add toasted sourdough slices with beans on the side.
Garnish with chopped coriander and serve with choice of accompaniments.