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Scrambled Eggs with Sun Dried Tomatoes and Mushrooms
Preparation Time: 10 minutes
Cooking Time: 6-7 minutes
Ingredients (Per Person)
1
 Egg
1.5 Tbs.
 Sun dried tomatoes preserved in extra virgin olive oil
1
 Mushroom
•
 Sea salt and pepper to taste
•
 Cilantro to garnish
Preparation
•
 Chop sun dried tomatoes and sauté in teflon frying pan for about 2 minutes on mediu-high heat.
•
 In the meantime slice mushroom cap and chop stem. Add to tomatoes and sauté for a couple of minutes.
•
 Add scrambled eggs mixture and fry to taste
•
 Place scrambled eggs on serving plate, add salt and pepper to taste and garnish with cilantro.
Scrambled Eggs with Dried Tomatoes and Mushrooms - Ingredients: image 1 of 2
Scrambled Eggs with Dried Tomatoes and Mushrooms: image 2 of 2
Click on the images above to see larger pictures
Wine and Beverage Pairing
•
 As a mid-morning snack, late breakfast or brunch, I drink tea.
•
 As lunch, I would pair it with a glass of Randi Spumante Demi Sec, or Lambrusco di Sorbara DOC Podere Ca' Bianca Secco, from Emilia Romagna.


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    6. Scrambled Eggs with Spicy Garbanzos – July 21, 2010
    7. Scrambled Eggs with Cold Grilled Vegetables – July 16, 2010
    8. Scrambled Eggs with Sun Dried Tomatoes and Mushrooms – July 6, 2010
    9. Scrambled Eggs with Beans and Cilantro – June 30, 2010
    10. Two Bean Scrambled Eggs – June 24, 2010
    11. Scrambled Egg with Sliced Avocado – June 20, 2010
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    July 6, 2010
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