Pan-Seared Portobello Mushroom and Tomato Topped with Chive-Laced Scrambled Eggs

Course Main Dishes Total Time Under 15m

Ingredients in this Recipe

1 extra large egg, lightly beaten
1 portobello mushroom (between 3 and 4 inches in diameter), stem removed and cap wiped clean on both sides
1 teaspoon mixed minced fresh thyme and rosemary
2 tablespoons extra virgin olive oil, plus more as needed
2 teaspoons butter or olive oil, or nonstick vegetable spray
2 teaspoons snipped fresh chives, plus more for garnish
Freshly ground black pepper to taste
Kosher or sea salt
One 1 inch thick slice ripe beefsteak tomato, at room temperature

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