Whole Pan Roasted Portobello Egg Toast

stunning egg toast with splendid roasted tomatoes and pan roasted portobello mushrooms. topped off with crispy garlic bits, clean thyme, sea salt, and clean cracked pepper. A quick, clean, whole30, and paleo breakfast! 

This sunny dish of breakfast goodness made my morning. I noticed this pin on Pinterest approximately a tomato egg toast. So I decided that I needed to make a whole30 model! Pan seared portobello mushrooms serve as the “toast” on this dish.
Roasted tomatoes add a chunk of a colour pop and a astounding wealthy vibrant taste! And that fantastic sunny delicious egg on top; can’t beat it! It was the whole thing I ever desired out of egg toast- without the carbs!

INGREDIENTS:

• 2 portobello mushrooms
• 4 medium/small tomatoes
• 4 eggs
• fresh thyme for sprinkling in top
• salt & pepper to taste
• olive oil for cooking
• 6-8 cloves garlic

INSTRUCTIONS:

1. Slice the portobello mushrooms in half. Drizzle a large fry pan with olive oil. Place the mushrooms in the pan and cook for about 10 minutes over medium heat on the stovetop (about 5 minutes on each side) until soft and kinda crispy on the edges. Once the mushrooms are cooked set them aside.
2. Cut tomatoes in half and cook in the fry pan with a drizzle of olive oil (enough olive oil so they don't stick or burn). Cook for about 10 minutes (about 5 minutes on each side). Once the tomatoes are cooked remove them from the pan and set aside.
3. Mince garlic and sauté with a drizzle of olive oil for about 1 minute until golden and crispy. Then set aside.
4. Fry the eggs (to your liking). Then layer and assemble the mushroom "toast". Top with crispy garlic, fresh thyme leaves, sea salt, and fresh cracked pepper.

Get The Recipes : https://paleoglutenfree.com/recipes/whole30-pan-roasted-portobello-egg-toast/

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