We often have breaky for dinner on a week night. It is a great stand in when the supplies are running low, I know that there is always eggs in the fridge. But there is something about having a proper breakfast on the weekend and being able to properly enjoy it. Coupled up with a pot of fresh coffee or tea, the newspaper for Mitch (my husband) and book for myself. Oh and whatever new album Mitch is obsessing over at the moment playing in the background, on repeat.
There is no real recipe for this creation you could switch any of the elements out for whats in your fridge and to better suit your own tastes. I find the earthiness of the mushrooms pairs well with the woodiness of the thyme. I have also used brie cheese for a more melted gooey version...yum!
With Mushrooms, Thyme and Feta
Elements
- Eggs
- Mushrooms
- Red onion
- Thyme (a little goes a very long way)
- Oregano
- Salt & pepper (S&P)
- Feta cheese
- Butter
- Toast to serve along side
In a frying pan melt butter on med-low heat. Saute onions and mushrooms with S&P and a pinch of both thyme & oregano.
Meanwhile beat eggs with fork and season with S&P. Reduce heat to low and add in eggs over mushrooms. Allow eggs to set and leave for a minute or so. Stir mixture with spatula. Just before eggs are through cooking crumble-in the feta and serve with toast.
This would make a great addition to any brunch menu.
Brinner is the most important meal of the day
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