Skillet of mushrooms, tomatoes and egg with thyme
WITH ENOUGH PANS YOU CAN DO A SKILLET FOR EACH GUEST
1 tbsp olive oil 2 handfuls of mixed mushrooms 2 handfuls of mixed cherry-sized tomatoes Fresh thyme 1 egg
1 Heat oil in the skillet and sauté the mushrooms with salt for a few mins.
2 Add the tomatoes and a sprinkling of fresh thyme; continue to cook for a further 2–3 mins.
3 Make a space in the skillet and crack in the egg; season and cook until the egg is set and the edges are starting to brown. Sprinkle a little more thyme over the pan and serve immediately.