Fabulous scrambled smokies on roasted field mushroom with lemon thyme tomatoes!
This recipe serves 2 for a hearty breakfast or lazy brunch! You can pre-prepare some of the ingredients the night before. Then in the morning while you are having a shower, pop the mushrooms and tomatoes in the oven to roast – when you are done just finish the eggs and off you go!
175g of naturally smoked haddock (any smoked fish would do or you could use a spicy meat such as chorizo)
3 whole eggs
2 egg whites
3 tbsp half fat crème fraiche (you can substitute Greek yoghurt, cream or go without)
2 field mushrooms
Small bunch of watercress sprigs
2 beef tomatoes
1 tsp lemon thyme leaves
Sea salt and freshly coarse ground black pepper
Skin the haddock, place onto a baking sheet and brush with coconut oil, season with salt and pepper, and bake in a hot oven Gas 7 / 220oC for 10 minutes. Allow to cool slightly.
For the tomato and mushroom, remove firstly the root and slice the tomato into 6. Fan the slices on a baking tray, drizzle with the olive oil, lemon thyme and sea salt.
Peel the skin from the mushroom and remove the root, drizzle with olive oil and season well with sea salt and freshly ground black pepper. Place on the tray with the tomatoes and bake in a hot oven Gas 7 / 220oC for 15 minutes.
Mix the eggs with 2 tbspn of the crème fraiche and season.
Pre heat a little coconut oil in a thick bottomed sauté pan.
Add the egg mixture and stir continuously until just set, remove immediately from the heat and add the final spoon of crème fraiche – this should stop the eggs from over cooking. Flake the haddock and add to the cooked eggs along with the watercress leaves.
Spoon this onto the mushroom and serve with the roasted tomato.
Big love, small tummies!